1 cup dry lentils
1 quart vegetable broth
1 cup fat free chicken broth (or vegetable, or water, or leave out if you like your soup thick)
1/2 medium onion, chopped
1 large carrot, chopped
2 Tbp canned tomato paste
1 clove garlic, minced
3 tsp ground cumin (more or less to taste)
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat, cover & simmer until lentils are soft, about 30-45 minutes.
4 servings, 3 Points each
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