Lentil and vegetable soup

January 7, 2009

Serves 6

Thick and richly flavored, this soup is almost a meal in itself. Simmer the ingredients while you tend to other chores. A 1-cup serving contains 134 calories.

1	cup lentils, picked over and rinsed
1	can (15 ounces) diced tomatoes (with the juices)
1	small onion, chopped
1	stalk celery, chopped
1	carrot, thinly sliced
1	bay leaf
1	small clove garlic, finely chopped
	Salt and pepper, to taste
4-6	cups low-sodium chicken or vegetable stock

1. In a large saucepan, combine the lentils, tomatoes and their juices, onion, celery, carrot, bay leaf, garlic, salt, pepper, and 4 cups of the stock. Bring to a boil. Lower the heat and cover the pan. Simmer, stirring occasionally, for 2 hours or until the lentils are very soft.

2. If the soup thickens too much during cooking, add enough of the remaining 2 cups of stock to make a consistency you like.

Adapted from "The Instinct Diet"