2/3 cup of lentils (green, uncooked)
6 cups water
1/2 cup each diced onion, carrot, and celery
1 cup V-8 juice
2 tsp olive oil
1 clove garlic, minced
dash of black pepper
optional: add 2 teaspoons of chopped fresh parsley and parmesan cheese

Sort and rinse the lentils. In a pot combine lentils and water. Add vegetables, V-8, oil, and garlic; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. Add pepper and parsley and cheese if desired.

I’ve modified this from an old Weight Watchers cookbook. The original recipe used tomato juice (1/2 cup) and only 3 cup of water. I increased the liquid ingredients so that it remains a soup and doesn’t become a stew for leftovers the following day.

The nutritional information for the original WW recipe is as follows: 2 servings of 2 cups each (4 cups total). Per Serving: 281 calories, 16 grams protein, 6 grams fat, 45 grams carbohydrate, 730 mg sodium.

With 2 teaspoons of parmesan per serving, add an additional 8 calories, 1 gram of protein, and 32 grams of sodium.

This recipe was contributed by Margaret from the Radiant Recovery Community Forum.