Low-Fat Lentil Soup with Herbs and Lemon

• 1 cup lentils, soaked overnight in
• 1 cup water
• 6 cups nonfat chicken broth
• 2 tbsp. olive oil
• 1 tsp. dried tarragon
• 1/2 tsp. dried oregano
• 1 yellow onion, thinly sliced
• 1 tbsp. lemon juice
• 4 thin slices of lemon
• Salt and pepper to taste (optional)

1. Bring the lentils to a boil in the broth.
2. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not pre-soaked the lentils, increase your cooking time by about 15 more minutes).
3. While the lentils are cooking, saute the onions in oil for 8 minutes or until they are golden brown.
4. Remove from heat and set aside.
5. When the lentils are tender, add the onions, herbs, salt and pepper.
6. Cook for 2 minutes.
7. Stir in the lemon juice and garnish with lemon slices.

lentils, water, nonfat chicken, olive oil, tarragon, oregano, yellow onion, lemon juice, thin slices, salt

Taken from www.foodgeeks.com/recipes/1255 (may not work)