Spiced Lentil Soup

Adapted from Prevention.com

2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 onion, chopped
1 rib celery, chopped
2 carrots, peeled and sliced
3 cloves garlic, minced
1 tsp black pepper
3 Tbsp DLM Curry Powder
1 tsp DLM Ground Cumin
1 tsp DLM Ground Coriander
1 cup DLM Green Lentils, rinsed
(2) 14.5-oz cans stewed tomatoes
2 potatoes, peeled and chopped
3 bay leaves
4 cups low-fat, low-sodium chicken broth
Sea salt

Heat olive oil in a large Dutch oven over medium heat. Add

onion, celery, and carrots and cook until soft, about 10 minutes. Add garlic and cook 2 more minutes. Add spices and stir to coat vegetables. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 50 minutes. Discard the bay leaves. Season to taste with salt.

Variations: For a vegetarian version, substitute vegetable stock for the chicken broth. You may also substitute sweet potatoes for the white potatoes.

Makes 8 servings

Per serving: 243 calories; 7g total fat; 1g saturated fat; 5mg cholesterol; 313mg sodium; 32g total carbohydrates; 14g protein;