Spicy Vegetable and Lentil Soup
10 Servings (about 1 cup each)
94 calories per serving
1 tablespoon olive oil
1 medium onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
5 garlic cloves, sliced
2 quarts (8 cups) water
1 cup dried lentils
1 can (28 ounces) crushed tomatoes, undrained
2 bay leaves
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper (optional)
- Heat oil in a large saucepan over medium-high heat.
- Add onion; cook 5 minutes, stirring occasionally.
- Stir in carrot, bell pepper, and garlic; cook 3 minutes. Stir in remaining ingredients except salt and pepper; bring to a boil over high heat.
- Reduce heat; simmer uncovered 18 to 20 minutes, or until lentils and vegetables are tender. Season to taste with salt and pepper if desired. Remove bay leaves before serving.
From YOU: On a Diet, by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D.