Lentil Soup with Rosemary

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1 Medium onion, chopped 3 Celery stalks, sliced 2 Medium carrots, thinly sliced 1 Clove of minced garlic 4 1/2 Cups water or vegetable broth, divided 1 Cup dried lentils 1 Tsp rosemary 1 Tbsp vinegar or red wine vinegar 1 Bay leaf Salt and pepper to taste

In 3-quart saucepan, saute onion, celery, carrots, and garlic in 1/2 cup water or vegetable broth over high heat until tender, about 9 minutes. Add remaining 4 cups water or vegetable broth and remaining ingredients except salt and pepper. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 35 minutes until lentils are soft. Remove and discard bay leaf. Season to taste with salt and pepper. Yield: 4 servings. Per Serving: 177 Calories; 10 g Protein; 1 g Fat; 33 g Carbs; 0 Cholestrol; 309 mg Sodium; 5 g Fiber.

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