Lentil Soup

• 1 tablespoon butter
• 1 medium onion, chopped
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 4 cups chicken broth
• 3/4 cup lentils
• 4 cups chopped Swiss chard
• 1 small tomato, chopped
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt
• grated Parmesan cheese, optional

1. Melt butter in 3-quart saucepan over medium heat. Cook onion and celery, covered, 4 minutes, until just golden; add garlic and cook 30 seconds more.

2. Add broth and lentils and bring to a boil. Reduce heat and simmer, covered, 20 minutes until lentils are almost tender. Add Swiss chard and tomato, cover, and cook 15 to 18 minutes more until lentils and chard are tender. Stir in vinegar and salt. Sprinkle with cheese, if desired.

Nutritional info (per serving): 17.5 grams carbohydrate; 11.5 grams net carbs; 6 grams fiber; 9 grams protein; 3.5 grams fat; 130 calories

from Atkins for Life

Yield: 6 (1 scant cup per serving) servings