4 oz uncooked lentils 3 c water 1/2 c each diced onion, celery and carrot 1/2 c tomato or V-8 juice 2 t. olive oil 1 garlic clove, minced 1/2 t salt Dash pepper 2 t. chopped parsley 2 t. grated Parmesan Cheese (optional) (the nutritional info in this recipe does not include the Parmesan Cheese)
Makes 6 1-cup servings. Sort and rinse lentils. In 1-1/2 - 2 qt saucepan combine lentils and water. Add vegetables, tomato juice, oil, and garlic; bring to a boil. Reduce heat, cover and summer until lentils are tender. About 45 minutes. Add salt and pepper. Serve sprinkled with parsley and/ if desired, cheese.