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Spicy Lentil Soup

Presented by Conscious Cuisine®
Makes 12 1-cup servings

1/4 tsp. extra-virgin olive oil
1 cup chopped yellow onion (about one large)
1 cup chopped, peeled carrot (about two medium)
1 cup chopped celery (three medium ribs)
1 tsp. minced garlic
2 cups lentils, red, green or brown (about 1 pound), washed
1 28-ounce can diced, stewed tomatoes in their juice
8 cups vegetable stock
1 bay leaf
1/2 tsp. cayenne
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. paprika
1 tsp. dried basil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

Heat a medium stockpot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, carrot, celery and garlic. Cook until the onion has softened, about 2 minutes.

Stir in the lentils, tomatoes, stock, bay leaf, cayenne, chili powder, cumin, paprika, basil, salt and pepper. Bring to a boil, reduce heat and simmer until lentils have softened, about 20 minutes. Remove the bay leaf before serving.

Per serving:
Calories 170; Protein 11 g; Total Fat 1 g; Saturated Fat 0 g; Carbohydrates 33 g; Dietary Fiber 7 g; Cholesterol 0 mg; Sodium 400 mg