Herbed Spaetzle and Lentil Soup
Recipe by Steven Petusevsky
Ingredients
- 1tablespoon canola oil
- 1large onion, chopped fine
- 2medium carrots, peeled and chopped
- 2-- ribs celery, chopped
- 3medium garlic cloves, minced
- 1-- bay leaf
- 1teaspoon minced fresh thyme leaves
- 1cup (8-ounces) lentils, rinsed and picked over for small stones
- 6cups vegetable broth or water
- -- Salt and freshly ground black pepper, to taste
- 3tablespoons minced fresh parsley leaves
- 1-- recipe of Herbed Spaetzle (see recipe)
Instructions
-
Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, garlic, bay leaf and thyme leaves. Saute 2 minutes; add lentils and broth. Bring to a boil, reduce heat and simmer 45 minutes until lentils are tender. Season with salt, pepper and parsley. Add cooled spaetzle and heat through.
Nutritional Info *per serving
- Calories 495
- Fat 12g
- Saturated Fat 3g
- Cholesterol 214mg
- Sodium 492mg
- Carbohydrate 75g
- Fiber 8g
- Sugars 8g
- Protein 23g
