Lentil Soup

2 cups dry lentils
1 Tbsp. olive oil
1 onion, chopped
2 stalks celery, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 bay leaf
28 oz. can crushed tomatoes in puree
8 cups vegetable stock
1 tsp. sugar
2 Tbsp. balsamic vinegar
Salt and pepper to taste

Wash and pick over lentils; set aside. Heat oil in a large stockpot over medium heat. Add onion, celery and carrots. Cook, stirring occasionally, until onion is tender. Add garlic, basil, oregano and bay leaf; cook and stir 2 minutes. Stir in lentils, tomatoes, vegetable stock and sugar. Raise heat to high. As soup comes to a boil, reduce heat to low and simmer 1 hour. Add balsamic vinegar and season to taste with salt and pepper. Makes 14 servings (3 1/2 quarts).

Per serving (1 cup), with no added salt: Calories 150, protein 8 g., carbohydrates 25 g., total fat 1 g., sodium 640 mg., fiber 9 g., Weight Watchers POINTS value: 2.