1 tbsp. olive oil
1 med. red onion, chopped
2 garlic cloves, minced
1 lg. celery stalk and leaves, chopped
1/4 c. bell pepper
1/4 c. dry red wine
1 (16 oz.) can whole tomatoes
3/4 c. dried lentils, rinsed
1 (14 1/2 oz.) can chicken broth or 1 3/4 c. homemade chicken broth
1 3/4 c. water
1/2 tsp. dried thyme
Salt and pepper to taste
1 bay leaf
1/2 tsp. dried basil

In 3 quart pot heat oil - add onion, garlic, celery and bell pepper - cook until onion is soft. Add wine - simmer 2 minutes. Pour tomatoes and liquid - chop tomatoes - add lentils, broth, water, bay leaf, thyme and basil. Bring to boil - reduce heat - cover and simmer 45 minutes or until lentils are tender. Remove bay leaf, add salt and pepper. Yield: 6 - 1 cup servings = 105 calories.