1 lb lentils, picked over,
rinsed and drained
1 can no-salt-added diced tomatoes - (14 1/2 oz)
1 green bell pepper, seeded and chopped
1 cup low-sodium vegetable broth
1 can no-salt-added tomato paste - (6 oz)
1 carrot, chopped
1 onion, chopped
2 Tbs red-wine vinegar
2 tsp dried oregano
2 tsp ground cumin
2 garlic cloves, minced
1/4 tsp crushed red pepper flakes
1/4 tsp salt


In a large nonstick saucepan or Dutch oven, bring the lentils and 5 cups water to a boil. Reduce the heat and simmer, covered, until the lentils are slightly softened, about 20 minutes.
Add the tomatoes, bell pepper, broth, tomato paste, carrot, onion, vinegar, oregano, cumin, garlic, pepper flakes and salt; bring to a boil. Reduce the heat and simmer, covered, until the lentils are tender, about 40 minutes.
This recipe yields 8 servings.
Per Serving: 231 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 109 mg Sodium, 42 g Total Carbohydrate, 8 g Dietary Fiber, 17 g Protein, 69 mg Calcium.
Serving Provides: 1 Fruit/Vegetable, 2 Protein/Milk.
Points Per Serving: 3.