Meatless Friday: Lentil Soup

We welcome novelist Carolyn Astfalk to the CatholicMom.com kitchen! She took some time away from editing her soon-to-be-published debut novel to share a meatless recipe that's been a lifesaver to a busy mom and author because it's simple to prepare, nutritious and budget-friendly. 

Here is one of my favorite meatless meals that is simple to make, nutritious, delicious, and inexpensive.

Lentil Soup

16-oz. pkg. (about 2-1/2 cups) dry lentils
8 cups water
3/4 cup sliced celery
1/3 cup sliced carrots
1/4 cup chopped fresh parsley
2 teaspoons salt
3/4 teaspoon oregano leaves
1/2 to 3/4 teaspoon pepper
1 medium onion, sliced
1 clove garlic, minced
16-oz. can (2 cups) tomatoes, undrained, cut up
3 tablespoons red wine vinegar

Wash and sort lentils. In 5-quart Dutch oven, combine lentils, water, celery, carrots, parsley, salt, oregano, pepper, onion and garlic. Bring to a boil. Reduce heat. Cover; simmer 1-1/2 hours. Stir in tomatoes and vinegar. Cover; simmer an additional 30 minutes or until soup reaches desired thickness. 6 servings.

This soup goes great with a garden salad and fresh bread. For those watching their diets, it is 6 Weight Watchers PointsPLUS per serving. 

RECIPE SOURCE: THE PILLSBURY COOKBOOK, 1989. PG. 749