Top it off with a dollop of nonfat plain yogurt and you’ll have a creamy bowl of soup that’s warm and comforting on a chilly fall night!
2 cups dried lentils (any variety)
1-teaspoon olive oil
2 medium onions
5 stalks celery
12 ounces lean ham, cubed
1/4 cup canned chipotle in adobo, minced
1-tablespoon garlic powder
4 cups low sodium chicken or vegetable broth
4 cups water
Cover lentils in boiling water for about 10 minutes to soften. Drain and discard water.
Heat oil in a large Dutch oven over medium-high heat. Dice onion, celery and carrot into similarly sized pieces. Add onion, celery, carrot, chipotle, cumin and garlic powder to Dutch oven and sauté until carrots are tender, about 5 minutes.
Add cubed ham, lentils, broth and water and bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes.
Makes 6 servings
Per 2 cup serving: 335 calories, 3 g fat, 1 g saturated fat, 30 mg cholesterol, 735 mg sodium, 45 g carbs and 29 g protein