Lentil Soup
(serves 4)

1 tablespoon canola oil
1/2 cup chopped onions
2-3 carrots, peeled and sliced
1 teaspoon garlic, chopped
1 14 1/2 ounce can stewed tomatoes
2 cups reduced-sodium chicken or vegetable broth
8 ounces diced lean ham
1 cup lentils
1 cup whole wheat pasta shells

In a large Dutch oven, sauté onions and carrots until tender in oil. 

Add garlic, tomatoes, broth, ham, and lentils.  Cover, bring to a boil, and then simmer until lentils are tender (lentils can be cooked ahead of time and added at this point to heat through).

Lentils should be tender in about 25 minutes.  During the last 10 minutes of cooking, bring mixture to a boil and add pasta.  You may need to add additional broth if broth has boiled down.  Add enough to cover all ingredients in the pot, including the pasta. Boil until pasta is tender. 

Per Serving (serves 4):
Calories:  165
Fat:  3.5 grams
Saturated Fat: .5 grams
Cholesterol:  15 milligrams
Sodium:  510 milligrams
Fiber:  8 grams

ADDITIONAL TOPICS TO HELP YOU:

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