Vegetable Lentil Soup

1 large onion chopped

2 celery stalks, chopped

2 garlic cloves, chopped

4 cups reduced-sodium chicken broth

2 carrots, chopped

1 15-ounce can reduced-sodium stewed tomatoes

1/3 cup red lentils, rinsed

1/2 large green pepper, diced

1 cup green or yellow zucchini, cubed

1/2 teaspoon thyme                                                                                                                                                                               

1 bay leaf

1/2 teaspoon basil

1/4 teaspoon cumin

 

Cracked black pepper - to taste

Spray stockpot generously with non-stick spray. Add the chopped onion, celery and garlic. Cook over medium heat, stirring frequently until onion is tender. Add remaining ingredients. Bring to a boil and then lower heat. Simmer until lentils are tender Ñ about 20 minutes. Serve.

Yield: 6 servings

Nutritional Analysis        Original       Modified

Calories             110

Fat (grams)           trace

Percent calories from fat          trace

Percent polyunsaturated            trace

Percent saturated           trace

Percent monounsaturated           trace

Cholesterol (milligrams)   trace

Sodium (milligrams)          370

Protein (grams)               12

Carbohydrate (grams)                24

Dietary fiber (grams       4