Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  lentils
  1              clove  garlic -- minced
  2             stalks  celery -- sliced
     1/2           cup  chopped onion
  1         tablespoon  olive oil
  1                cup  carrot -- grated
  2               cups  potato -- coarsely chopped
  5               cups  water
  1                cup  tomato juice
  1           teaspoon  salt -- optional
  1           teaspoon  thyme
  1         tablespoon  soy sauce
     1/3           cup  brown rice
  1 1/2           cups  frozen corn

Preparation:

Place lentils in a bowl and cover with water. In a large pot, saute garlic, celery, and onion in olive oil until tender. Stir in carrot and potatoes. Drain water from lentils and add lentils to vegetables. Add water, tomato juice, salt, thyme, soy sauce, and brown rice. Bring to a boil. Reduce heat, cover, and simmer until lentils and potatoes are tender (about 30 minutes). Add corn and cook 10-20 minutes more. If soup is too thick, add more water, 1/4 cup at a time. Note: I also add chopped tomatoes to this! - Kris The high fiber content in this recipe really helps lower the points!

Nutritional Information:

179 Calories (kcal); 2g Total Fat; (10% calories from fat); 9g Protein; 33g Carbohydrate; 0mg Cholesterol; 471mg Sodium