SPANISH LENTIL SOUP

1 Tablespoon Olive Oil 1 Cup Onion, diced 4 Garlic Cloves, minced 3/4 Cup Red Bell Pepper, chopped 3/4 Cup Green Pepper, chopped 2 Tablespoons Red Wine Vinegar

1/2 Teaspoon Cumin, ground 1/4 Teaspoon Red Pepper 1 1/2 Cups Tomato, chopped 6 Cups Water 2 Cups Red Lentils, dried 1 Teaspoon Paprika

Heat oil in a pan. Add onion and garlic and sauté 2 minutes. Add next 5 ingredients and sauté 3 minutes. Add tomato and cook 2 minutes. Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer for 25 minutes. Serve.

SERVINGS 9; CALORIES 185; FAT 2.3 g; PROTEIN 12.9 g; CARBS 29.6 g; FIBER 6.1 g; CHOL 0 mg; IRON 4.7 mg; SODIUM 289 mg; CALC 35 mg SERVING SIZE= 1 Cup

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Updated 12/7/99