Preparation / Directions:
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!
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