Recipe

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• 2 medium onions, thinly sliced
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/2 cup potato, peeled and chopped
• 1 small jalapeno pepper, finely chopped
• 2 (14 1/2 oz) cans vegetable broth
• 1 (14 1/2 oz) can stewed tomatoes
• 2 cups water
• 8 oz dried lentils
• 2 tsp chili powder
• 1/2 tsp dried oregano
• 3 oz uncooked whole wheat spaghetti, broken
• 1/4 cup fresh cilantro, minced

• 1 Spray a large nonstick saucepan with nonstick cooking spray. Add onions, carrot, celery, potato and jalapeno. Cook over medium heat 10 minutes or until vegetables are crisp-tender.
• 2 Add broth, tomatoes, water, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until lentils are tender.
• 3 Add pasta and cook 10 minutes or until tender.
• 4 Ladle soup into bowls; sprinkle with cilantro.