Adapted from allrecipes.com, user lmac

1800 cal/recipe

Ingredients

• 5 c vegetable broth
• 2 15-oz can Italian-style, diced tomatoes
• 1 c dry lentils
• 1 bay leaf
• 1 tsp dry basil
• 1/2 tsp dry oregano
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 4 carrots, cut bite-size
• 3 stalks celery, cut bite-size
• 1 med onion, cut bite-size
• 1 tbsp minced garlic
• 1/2 c ditalini
• 1 med zucchini, cut bite-size
• 1 med yellow squash, cut bite-size
• about 300 calories cheese, such as Parmesan

Directions

• Combine broth, tomatoes, lentils, herbs, and spices in large pot.
• Bring to boil and then simmer till lentils are cooked (about 25 min).
• Meanwhile, heat olive oil over medium heat in skillet.
• Saute carrots, celery, and onion until onion is nearly translucent.
• Add garlic and saute briefly.
• Add sauteed carrot mixture to cooked lentil mixture.
• Add pasta, zucchini, and squash to pot.
• Simmer till pasta is cooked.
• Serve hot, topped with cheese.