Lentil Chili Soup
	This chili-style soup, made with carrots and lentils in a tomato 
	broth, is delicious and nutritious. Eat it for dinner then take 
	the leftovers for lunch the next day.
	1-1/2 tsp vegetable oil
	1 Tbsp chopped garlic
	2 cups chopped onion
	1 lb frozen crinkle cut carrots
	12 oz dry lentils (1-1/2 cups)
	4 cups low-sodium V8
	5 cups water
	1/2 tsp chili powder
	1/2 tsp cumin
	1 tsp dried oregano
	Place the vegetable oil in a large soup pot or Dutch-oven style 
	pan. Heat over medium-high. Add the garlic and onion and saute 
	until golden, about 2-3 minutes. Add the rest of the ingredients 
	and mix well. Bring to a boil then lower heat to simmer. Cook 
	uncovered until the lentils are tender, about 35-45 minutes. Serve 
	hot. You can add more or less chili powder to suit your personal 
	taste preference. Optional serving suggestion: This soup goes well 
	with a tossed green salad and toasted whole grain bread. Speed tip: 
	Buy garlic already minced. You can find this product in the produce 
	or spice sections of your grocery store.
	Serves 8. Each 1 cup serving: 229 calories, 1.5 g fat, 0 g saturated 
	fat, 0 mg cholesterol, 116 mg sodium, 40 g carbohydrate, 16 g fiber, 
	12 g sugars, 14 g protein.
	Diabetic exchange: 3 bread, 1 vegetable.

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