• Servings: 6
• 1 cup brown lentils, washed and picked over for debris
• 5 cups nonfat chicken broth, low-sodium
• 15 ounces canned diced tomatoes with juice
• 2 ounces prosciutto, finely diced
• 1/2 cup onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/8 teaspoon oregano

1. Instructions:
2. 1. In a large pot, combine the lentils, broth, tomatoes, prosciutto, onion, garlic, cumin and oregano. Bring the mixture to a boil over high heat, uncovered, stirring occasionally. Reduce the heat to low and cook until the lentils are tender but not mushy, 45 minutes to 1 hour.
3. 2. Ladle the soup into wide bowls and serve with Italian bread sticks or garlic bread.
4. Servings: 6 1-cup servings

I belong to WW and there is one group in particular I post to and get many good recipes from. Here is one I make often. Plus its freezer friendly. Servings: 6 1-cup servings Adapted from Natural Health Magazine, 10/2005