4 c. low sodium/low fat chicken broth
1 c. dry lentils, washed
1 med. onion, finely chopped
1 sm. stalk celery, finely chopped
1 sm. red pepper, seeded & finely chopped
1 sm. carrot, finely chopped
1 sm. potato, peeled & diced
1 c. no-salt tomato sauce
1/2 tsp. basil
1/4 tsp. garlic powder

Serving Suggestion: Serve with a Valpolicella or other medium-bodied red wine and crusty Italian bread.

Combine chicken broth, lentils, onion, celery, red pepper and carrot and bring to the boil. Reduce heat and simmer until vegetables are done, about 30 minutes.

Add potato, tomato sauce, basil, garlic powder and mix thoroughly. Simmer until potatoes are tender, about 15 minutes. Serve hot. Garnish with grated Parmesan cheese and red or black pepper if desired.