Winter Lentil Soup

Course :	Lentils
From:	HungryMonster.com
Serves:	6

Ingredients:

2	teaspoons	oil
2	medium	onions -- chopped
2	medium	carrots -- pared and chopped
8	cups	fat-free beef broth -- heated
2 1/2	tablespoons	tomato paste
2	cups	lentils -- washed
1	teaspoon	chervil -- *1
2	pieces	bay leaves
1	tablespoon	parsley -- fresh chopped
1	teaspoon	salt and pepper -- to taste

Preparation:

*1 -- I also add 1 teaspoon thyme or savory Directions: Heat butter in large saucepan over medium heat. Add onions and carrots; cook 5 minutes. Add beef stock and tomato paste; mix well and season. Stir in lentils, chervil, (also, add thyme or savory if using) and bay leaves. Bring to boil, then reduce heat to low and cook 1 1/2 hours, partly covered, over low heat. Sprinkle with parsley and serve. I adjusted the 2 tablespoons of butter as originally called for to 2 teaspoons of Canola Oil and the beef broth to fat-free beef broth.

Nutritional Information:

284 Calories (kcal); 2g Total Fat; (6% calories from fat); 34g Protein; 46g Carbohydrate; 0mg Cholesterol; 761mg Sodium