Health library

Makes 11 servings.

Ingredients

2 tablespoons olive oil

2 medium carrots, diced

2 medium stalks celery, chopped

1 small yellow onion, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

2 cups dry lentils

1 can (14 1/2 ounces) crushed tomatoes

2 cups vegetable broth

6 1/2 cups water

Directions

• In a large soup pot, heat oil over medium heat.
• Add carrots, celery and onion; cook and stir until the onion is tender.
• Stir in garlic, oregano, basil and pepper. Cook for 2 minutes.
• Stir in lentils and tomatoes; then add the vegetable broth and water.
• Cover and bring to a boil. Reduce heat, and simmer for at least 1 hour or until lentils are tender.
• Serve. (Leftovers can be stored in the refrigerator and reheated on the stove or in the microwave. The soup will taste even better the next day!)

Nutrition information

Serving size: 1 cup. Amount per serving: 151 calories, 3g total fat (0g saturated fat), 0g cholesterol, 24g carbohydrates, 9g protein, 7g total fiber, 248mg sodium.

Source: National Heart, Lung, and Blood Institute