1 pound lentils <br />32 oz chicken broth <br />Diced onion <br />Garlic <br />Diced carrots <br />Diced celery <br />Can crushed tomatoes <br />4tbsp olive oil <br /> <br />Cook onions in olive oil til translucent. Add chopped garlic for two minutes. Add celery and carrots. Pour in broth and lentils. Season however you are moved. My basic version has chopped cilantro and bay leaf. Pressure cook for 18 minutes. Use slow release method. Makes six 240 calorie servings. I take it to work with a half polish sausage that adds 270 calories. Now you have six 500 calorie lunches at a unit price of $1.50. Hard to beat, huh?

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