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