Lentil Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	tablespoons	olive oil
1	small	onion -- finely chopped
1	small	carrot -- finely chopped
1	stalk	celery -- finely chopped
1	clove	garlic -- minced fine
1	pound	lentils -- rinsed and drained
14 1/2	ounces	no salt added diced tomatoes -- drained
1/2	teaspoon	salt
1/4	teaspoon	ground black pepper
1/2	teaspoon	dried basil
1/2	teaspoon	dried oregano
1	tablespoon	red wine vinegar
48	ounces	low sodium vegetable broth

Heat olive oil in Dutch oven over medium heat. Add onions, carrots, and celery and cook until softened.

Add garlic and cook for 30 seconds.

Add remaining ingredients and heat until boiling.

Reduce heat and cover and cook until lentils are tender 35 to 40 minutes.

If desired use an immersion blender and blend until smooth.

Makes 8 servings.

Per Serving: 275 Calories; 4g Fat (12.6% calories from fat); 24g Protein; 38g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 501mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.