Yield: 10 servings
1 1/2 cups dried lentils
1 cup chopped onion
3/4 cup shredded or finely chopped carrots
1 cup finely chopped celery (include some leaves)
2 teaspoons crushed garlic
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon chicken bouillon granules
1/2 teaspoon ground black pepper
1 meaty ham bone or 2 cups diced lean ham
5 cups water
2 cups vegetable juice cocktail (like V-8)
1.
Combine all of the ingredients in a 4-quart pot and bring to a boil.
Reduce the heat to low, cover, and simmer for 1 1/4 to 1 1/2 hours or
until the lentils are soft and the liquid is thick. Add a little more
water during cooking if needed.
2. If using a ham bone, remove it from the soup, trim off the meat and add the meat back to the pot. Serve hot.
Nutritional Facts (per 1-cup serving)
Calories: 138
Carbohydrates: 21 g
Fiber: 7 g
Fat: 1.2 g
Sat. Fat: 0.3 g
Cholesterol: 8 mg
Protein: 12.5 g
Sodium: 478 mg
Calcium: 30 mg
GI rating: low
Diabetic exchanges: 1 carbohydrate, 1 1/2 lean meat
