Lentil Soup with Lemon

• Olive oil spray
• 1 teaspoon olive oil
• 1 small or medium onion, chopped
• 2 medium garlic cloves, minced
• 8 cups Vegetable Broth (page 53), commercial low-sodium vegetable broth, or water
• 2 cups dried lentils, sorted for stones and shriveled lentils, rinsed, and drained
• 1 medium potato, diced
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon salt
• 2 to 3 tablespoons fresh lemon juice
• Pepper to taste

1. Lightly spray a stockpot with olive oil spray.
2. Put the oil in the pot, swirling to coat the bottom.
3. Cook the onion and garlic over medium-high heat for 3 minutes, or until the onion is soft, stirring frequently.
4. Stir in the broth, lentils, potato, oregano, and salt.
5. Reduce the heat and simmer, covered, for 45 minutes, or until the lentils are soft.
6. Stir in the lemon juice and pepper.
7. (Per serving)
8. Calories: 181
9. Total fat: 1.0g
10. Saturated: 0.0g
11. Trans: 0.0g
12. Polyunsaturated: 0.5g
13. Monounsaturated: 0.5g
14. Cholesterol: 0mg
15. Sodium: 89mg
16. Carbohydrates: 31g
17. Fiber: 13g
18. Sugars: 2g
19. Protein: 12g
20. Calcium: 34mg
21. Potassium: 523mg
22. 1 starch
23. 1 very lean meat

olive oil spray, olive oil, onion, garlic, vegetable broth, dried lentils, potato, oregano, salt, lemon juice, pepper

Taken from www.epicurious.com/recipes/food/views/lentil-soup-with-lemon-391954 (may not work)