8 c  Chicken stock or water

      4 md Carrots, sliced

      4    Celery stalks, sliced

      1 md Onion, chopped

      1    Leek, chopped

      1 tb Fresh parsley, chopped

  1 1/2 c  Red lentils

      1    Tomato, chopped

      3 cl Garlic, crushed

      1 lg Bay leaf

    1/8 ts Pepper

    1/4 ts Ground thyme

  Combine all ingredients in a large saucepan. Cook over medium heat 45
  minutes. Puree 2 cups soup in blender. Mix with remaining soup in
  pot. Heat thoroughly and serve. Makes 8 servings.
  Variations: Serve with lemon wedges for added zest. Or add 1
  tablespoon miso for extra flavor.
  Calories: 166 Protein: 14g Carbohydrates: 28g Fat: 0.5g, 0.03%
  Sodium: 38mg Cholesterol: 0mg
  Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
  Carolyn Shaw 3-95