Mediterranean Lentil soup

 This is a nice hearty, fiber rich soup.  It goes great with a side of bread.  The recipe comes from Eating Well.

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups chopped yellow onions
• 1 cup chopped carrots
• 3 cloves garlic, minced
• 2 tablespoons no-salt-added tomato paste
• 4 cups reduced-sodium vegetable broth
• 1 cup water
• 1 (15 ounce) can no-salt-added cannellini beans, rinsed
  
  
• 1 cup mixed dry lentils (brown, green and black)
• ½ cup chopped sun-dried tomatoes in oil, drained
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 tablespoon chopped fresh dill, plus more for garnish
• 1 ½ teaspoons red-wine vinegar

Heat oil in a large pot.  Add carrots and onions and saute for 5 minutes.  Add garlic and cook another 3 minutes.  Add tomato paste, stir in well then add all remaining ingredients except the dill and vinegar.  Cover and simmer 30-40 minutes. Add the rest of the ingredients and serve.

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Directions

Instructions Checklist

• Step 1

  Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.