Ingredients

1 onion, diced small

2 cloves garlic, minced

3 Tbsp olive oil

2 celery stalks, diced small

2 small zucchinis, diced small

2 bay leaves

1 cup dried lentils, pre-cooked and drained OR 3 cans lentils drained

8 oz can tomato sauce

1 tsp dried oregano

1 tsp dried basil

½ tsp salt

32 oz carton of low sodium broth

Pepper to taste

Directions:

Heat oil on low-medium flame and saute onion and garlic for 2-3 minutes. Add celery and zucchini and saute an additional 2-3 minutes. Add all remaining ingredients and bring to a boil. Reduce heat to a simmer, cover, and cook for 45 minutes. Adjust salt and pepper. Remove bay leaves and discard. Optional: sprinkle shredded mozzarella cheese and gently mix into soup to melt before serving. Garnish with fresh basil leaves.

Prep time: 10 minutes

Cooking time: 45 minutes

Yields 8 servings. Per serving Calories: 186, Total fat: 7g, Saturated fat: 1 g, Total Carbs: 24 g, Fiber: 10 g Sugars: 6 g (natural sugars) Protein: 10 g, Cholesterol 0 mg, Sodium 322 mg