Wednesday, February 2, 2011

Lentil Soup

4 cups chicken stock
4 cups water
1 1/2 cup lentils or mixed lentil/barely mix
1 large carrot, chopped
2 stalk celery, chopped
1 cup chopped onion
3 cloves garlic, minced
1 can diced tomatoes (try fire roasted)
4 teaspoon tamari or soy sauce
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon ground pepper
3 bay leaves

Cook lentils in stock for 30 minutes.

Meanwhile, saute vegetables until soft, add spices, and cook for 1 more minute.

Add sauteed vegetables and tomatoes to lentils and simmer for 60 minutes.

This is great with oven baked tortilla chips!

Stats (per 1/8th):
132 calories, 25 g carbs, 2 g fat, 11g protein, 10 g fiber, 420 g sodium

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