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.

Number of Servings: 6

Recipe submitted by SparkPeople user BEINHAVE.

 

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