Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  oil
  2             medium  onions -- chopped
  2             medium  carrots -- pared and chopped
  8               cups  fat-free beef broth -- heated
  2 1/2    tablespoons  tomato paste
  2               cups  lentils -- washed
                        -- & pick clean
  1           teaspoon  chervil -- *1
  2                     bay leaves
  1         tablespoon  parsley -- fresh chopped
                        salt and pepper -- to taste

Preparation:

*1 -- I also add 1 teaspoon thyme or savory Directions: Heat butter in large saucepan over medium heat. Add onions and carrots; cook 5 minutes. Add beef stock and tomato paste; mix well and season. Stir in lentils, chervil, (also, add thyme or savory if using) and bay leaves. Bring to boil, then reduce heat to low and cook 1 1/2 hours, partly covered, over low heat. Sprinkle with parsley and serve. I adjusted the 2 tablespoons of butter as originally called for to 2 teaspoons of Canola Oil and the beef broth to fat-free beef broth.

Nutritional Information:

284 Calories (kcal); 2g Total Fat; (6% calories from fat); 34g Protein; 46g Carbohydrate; 0mg Cholesterol; 761mg Sodium