about 3 c. red lentils
about 3 c. chopped leeks
about 3 c. grated carrots
water and vegetable stock cubes to taste

In a large pot, rinse the red lentils clean; add water and bring to rapid boil, then simmer gently. When the lentils become tender, add the carrots and leeks; add more water if needed and stock cubes to taste. Continue to simmer until the carrots and leeks are cooked; add seasonings to taste. Add more or less water, depending upon consistency desired.

Serving Size: 1 cup. Calories: 162, Carbohydrate 32g, Protein 8g, Fat 7g.