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| Wyoming Valley Lentil Soup |
| Serves:6 |
Ingredients:
2 cups lentils, washed and drained
10 cups water
1 large ham hock or 2 small
1 bay leaf
2 tablespoons COLAVITA Extra Virgin Olive Oil - plus some for drizzling
1/4 teaspoon crushed red pepper flakes
1 large onion, finely chopped
3 garlic cloves, minced
6 plum tomatoes, peeled, seeded and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon black pepper
salt
1/2 to 1 cup freshly grated Swiss cheese
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Preparation:
Bring water to boil. Add lentils, ham hock and bay leaf. Reduce heat and simmer for about 3 hours. Remove ham hock (if desired, remove meat from bone, chop, and add to soup just before serving). In a separate saucepan, heat olive oil with crushed red pepper for two minutes. Add onions and garlic, and saute until onions are translucent, about 4 minutes. Add tomatoes, carrots, and celery. Saute for an additional 10 minutes. Add sauteed vegetables and black pepper to lentils, and simmer for another hour, adding more water if the soup is too thick. Taste and adjust seasonings. Ladle soup into individual bowls, sprinkle freshly grated Swiss cheese and drizzle oil over each serving.
Per Serving: 370 Calories (26.3% from fat); 11g Fat (3g Sat, 6g Mono, 1g Poly); 25g Protein; 45g Carbohydrate; 22g Dietary Fiber; 26mg Cholesterol; 68mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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