Soups
2 teaspoons Vegetable oil
2 carrots chopped
1 onion chopped
1 clove garlic minced
5 cups chicken stock or water
1-1/2 cups dried green lentils rinsed
1 bay leaf
2 potatoes peeled and diced
1-1/2 teaspoon paprika
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
salt and pepper
In large saucepan, heat oil over medium heat; cook carrots, onion and garlic for 5 min. or until softened. Add stock, lentils and bay leaf; bring to boil, reduce heat and simmer, covered for 15 min.
Add potatoes and paprika; cover and cook 10 min longer or until lentils and potatoes are tender. Discard bay leaf. Stir in parsley and vinegar. Season with salt and pepper to taste.
Per Serving: about 230 calories, 14 g protein, 2 g fat, 41 g carbohydrates, excellent sources of iron, very high source of fibre.