If you're not already
a Health e-Report subscriber,
click here: Subscribe

Firehouse lentil soup

1½ cups uncooked lentils
6 cups water
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon oregano
2 bay leaves
4-ounce can diced green chilies, undrained
1 medium red bell pepper, chopped
1 medium carrot, diced
¼ cup lime juice
1 tablespoon olive oil

Place first 6 ingredients in large pot. Bring to a boil and simmer until lentils are tender, about 20 minutes. Remove 1 cup of lentils and puree with green chilies in blender. Add back to the soup. Add bell peppers and carrots and cook until the vegetables are tender. Discard bay leaves before serving and serve with lime juice and olive oil.

Makes 6 servings.

Nutrition data per serving:
   Calories: 200
   Total fat: 3 g
   Saturated fat: 1 g
   Cholesterol: 0 g
   Sodium: 80 mg
   Total carbohydrate: 32 g
   Dietary fiber: 12 g
   Sugars: 3 g
   Protein: 13 g

Reprinted on February 28, 2007, courtesy of the Centers for Disease Control and Prevention. For more information, please visit http://www.cdc.gov.