8 c Chicken stock or water

4 md Carrots, sliced

4 Celery stalks, sliced

1 md Onion, chopped

1 Leek, chopped

1 tb Fresh parsley, chopped

1 1/2 c Red lentils

1 Tomato, chopped

3 cl Garlic, crushed

1 lg Bay leaf

1/8 ts Pepper

1/4 ts Ground thyme

Combine all ingredients in a large saucepan. Cook over medium heat 45 minutes. Puree 2 cups soup in blender. Mix with remaining soup in pot. Heat thoroughly and serve. Makes 8 servings. Variations: Serve with lemon wedges for added zest. Or add 1 tablespoon miso for extra flavor. Calories: 166 Protein: 14g Carbohydrates: 28g Fat: 0.5g, 0.03% Sodium: 38mg Cholesterol: 0mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95