A great fall lunch recipe for these cooler days!

Ingredients

¾ cup lentils cooked

½ cup diced carrots

½ cup onions finely chopped

¼ cup celery diced

1tsp extra virgin olive oil

1 container low sodium vegetable stock

1 garlic clove minced

2tbsp red wine vinegar

A pinch of sea salt and black pepper

1 slice multigrain bread, toasted (look for low cal low sugar)

How To

1. In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes.
2. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes.
3. Stir in vinegar and season with salt and pepper
4. Serve with one slice of multigrain bread. Enjoy.

-You can always add more vegetables or vegetables of your liking. Try peas, corn, or even green beans.