Vegetable Soup (from favorite Name Brand Recipes)
Weight Watcher Points - 2 Points

1 tablespoons olive oil
1 cup chopped onion
4 medium. cloves garlic, minced
1/2 cup dry lentils, sorted rinsed and drained
1-1/2 teaspoons. ground coriander
1-1/2 teaspoons. ground cumin
1/2 teaspoon. black pepper
1/2 teaspoon. black pepper
1/2 teaspoon. ground cinnamon
3-3/4 cups fat-free reduced sodium chicken boullion or broth
1/2 cup chopped celery
1/2 cup sun dried tomatoes (not oil packed)
1 medium yellow summer squash or zucchini, chopped (optional)
1/2 cup green bell pepper chopped
1/2 cup chopped fresh parsley
1 cup chopped plum tomatoes
1/4 cup chopped fresh cilantro or basil

Heat oil in medium saucepan over medium heat.
Add onion and garlic.
Cook 4-5 minutes till onion is tender, stirring occasionally.
Stir in lentils, coriander, cumin, black pepper and cinnamon
Cook 2 minutes, add chicken broth, celery and sun-dried tomatoes, bring to boil over high heat.
Reduce heat to low, simmer, covered 25 minutes.
Stir in squash, bell pepper and parsley, continue cooking covered about 10 minutes or until lentils are tender.
Top with plum tomatoes and cilantro just before serving.

Yield: 6 servings

Dietary Exchange: 1 starch/bread, 1 vegetable, 1/2 fat Per serving:
Calories: 131 (20% from fat) Total Fat: 3 g Saturated Fat: trace
Protein: 8 g Carbohydrate: 20 g Cholesterol: 0 mg Sodium: 264 mg Fiber: 2 g Sugar: 2 g