Lentil-Tomato Soup

Double the recipe and share this fabulous soup with friends and neighbors on cold nights. I serve it with cornbread for dunking.

—Michelle Curtis, Baker City, OR

Prep: 15 min. • Cook: 30 min. • Makes: 6 servings

• 4 ½ cups water
• 4 medium carrots, sliced
• 1 medium onion, chopped
• ⅔ cup dried brown lentils, rinsed
• 1 can (6 oz.) tomato paste
• 2 Tbsp. minced fresh parsley
• 1 Tbsp. brown sugar
• 1 Tbsp. white vinegar
• 1 tsp. garlic salt
• ½ tsp. dried thyme
• ¼ tsp. dill weed
• ¼ tsp. dried tarragon
• ¼ tsp. pepper

1. 1. In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and lentils are tender.
2. 2. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

¾ cup: 138 cal., 0 fat (0 sat. fat), 0 chol., 351mg sod., 27g carb. (9g sugars, 9g fiber), 8g pro. Diabetic exchanges: 1 starch, 1 lean meat, 1 vegetable.

For sausage variation: Stir in ½ pound chopped fully cooked turkey sausage; heat through.

For kale variation: Stir in 3 cups chopped fresh kale; cook, uncovered, until kale is tender.

For spiced variation: Add ¾ tsp. garam masala when adding other seasonings.