Lentil Soup

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
½ teaspoon ground black pepper
2 cups dry lentils
1 can (14 ½ ounces) crushed tomatoes
2 cups vegetable broth
6 ½ cups water

1. In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; cook and stir until the onion is tender.
2. Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
3. 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.
4. Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!

Yield: 11 servings
Serving Size: 1 cup
Calories 151
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 248 mg
Total Fiber 7 g
Protein 9 g
Carbohydrates 24 g
Potassium 503 mg

Recipe Source: Delicious Heart Healthy Latino Recipes/Platillos latinos sabrosos y saludables