Red Lentil Tomato Soup w/Parmesan

Red lentils are an amazing, flavorful ingredient I love adding to soups, broths and bisques. I've made lots of variations of this soup but today's was especially tasty and calorie-friendly.

INGREDIENTS

1/4 cup dry red lentils

2 cups creamy tomato soup (or regular tomato soup with 1/4 cup milk)

I use one of the following:

* One 16-oz. carton Pacific Natural Foods Organic, Creamy Tomato Soup [200 calories total] [TODAY]

* One 14.5-oz. can Amy's Organic Chunky Tomato Bisque [240 calories total]

* 16 oz. of Fresh & Easy's Tomato Bisque [more caloric at 360]

1/4 cup shredded parmesan

Dash of salt

Spices to taste

DIRECTIONS

Cook the lentils in 3/4 cup water til soft. Do not add salt while cooking or the lentils become tough.

Once the water has been absorbed, pour in the soup and parmesan.

Stir in salt and spices. Continue to heat on medium til at desirable temp.

Serves 2 at 350 calories each. (Or if you're like me, you chow it all down and work your but off later to make up for the calories...hahaha!)

(Calories will vary depending on which brands you use.)

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Be sure to rinse the starch off the lentils a few times before cooking. The water ought to run almost clear.

If your lentils reach desired consistency and there is still water left, simpy pour it off. A little extra water is okay. It won't do much besides thin the soup a little.

Enjoy!