1 c. lentils
1 clove garlic, minced
2 stalks celery, sliced
1/2 c. chopped onion
1 tbsp. butter
1 c. grated carrot
1 1/2 - 2 c. coarsely chopped potato
6 c. water
1 c. tomato juice
1 tsp. salt
1 tsp. thyme
1 tbsp. soy sauce
1/3 c. brown rice
1 1/2 c. frozen corn

Place lentils in a bowl and cover with water.

In a large pot, saute garlic, celery and onion in butter until tender. Stir in carrot and potatoes.

Drain water from lentils and add lentils to vegetables.

Add water, tomato juice, salt, thyme, soy sauce and brown rice. Bring to a boil. Reduce heat, cover and simmer until lentils and potatoes are tender, about 30 minutes. Add corn and cook 10 to 20 minutes more. Makes 10 one cup servings. Per Serving: 82 total calories; 2 sat fat calories.