Recipe of the Week

So I've got a song of the week and I'm hoping to implement a picture of the week, but first I'll issue the recipe of the week.

Winter is upon us and in full swing (in most places) and what better way to stay warm than with a nice hot bowl of soup?! [My mom is not going to believe that I eat this soup, let alone make it!]

A few notes: Two onions sounded like too much, but it wasn't. Also, before adding the tomato paste the soup had a nice beef broth base and I liked that. It tastes great with the tomato paste, but I think adding a can of stewed or diced tomatoes instead would allow the base to remain more broth-y than tomato-y. Either way, it turned out great and it's got lots of protein and fiber! So cook up and enjoy:)

Italian-Style Lentil Soup
(from my good friends, Taste of Home Healthy Cooking)
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
2 teaspoons olive oil
5-1/4 cups water
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

In a large saucepan coated with cooking spray, saute the onions, celery and carrot in oil until almost tender. Stir in the water, lentils, parsley, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender, stirring occasionally. Stir in the tomato paste, vinegar, brown sugar and salt; heat through. Sprinkle each serving with cheese.

SERVINGS: 6
TIME: Prep: 15 min. Cook: 40 min.

Nutrition Facts:
One Serving: 1 cup
Calories: 122
Fat: 2 g
Saturate Fat: 1 g
Cholesterol: 1 mg
Sodium: 420 mg
Carbohydrate: 21 g
Fiber: 6 g
Protein: 6 g
Diabetic Exchange: 2 vegetable, 1 starch