Chicken Lentil Soup

Ingredients

• 1 tablespoon canola oil
• 1 small onion, finely diced (about 1/2 cup)
• 2 large carrots, peeled and shredded (about 2 cups)
• 1 clove garlic, minced
• One 32-ounce carton all-natural chicken or vegetable broth
• 3 cups water
• One 1-pound bag dried lentils, cleaned and rinsed
• One 8-ounce can tomato sauce
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 6 slices cooked all-natural bacon, crumbled
• Salt
• 1/2 cup grated Parmesan cheese

Directions

1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and carrots and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 1 additional minute.
2. Add the broth, water, lentils, tomato sauce, bay leaf, thyme, and black pepper and stir to combine. Bring to a boil then cover, reduce heat, and simmer until the lentils are tender, 30 to 35 minutes.
3. Discard the bay leaf, stir in the bacon, and season with salt and additional pepper to taste. Serve in individual bowls and top with Parmesan cheese.

Nutrition Information per Serving (about 1 cup): 280 calories, 6g fat (1.5g saturated), 550mg sodium, 40g carbohydrate, 15g fiber, 19g protein, 70% vitamin A, 20% vitamin C, 35% iron