Categories: Soup
Ingredients
- 2 tsp olive oil
- 2 medium onions, chopped
- 2 celery ribs, thinly sliced
- 1 medium carrot, chopped
- 1 cup dried lentils, rinsed
- 1/4 cup minced fresh parsley
- 1 tbsp beef bouillon granules
- 1/2 tsp pepper
- 5 1/4 cups water
- 6 oz can tomato paste
- 2 tbsp white vinegar
- 2 tsp brown sugar
- 1/2 tsp salt
- 2 tbsp shredded Parmesan
Directions
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In a Dutch oven coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender.
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Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally.
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Stir in tomato paste, vinegar, sugar and salt; heat. Serve with cheese.