1 cup dried brown lentils

4 cups vegetable broth

1 (14 1/2 oz.) can diced tomatoes

2 tablespoons olive oil

2 garlic cloves, diced

1 medium onion, diced

2 large carrots, peeled and sliced

2 celery stalks (including leaves,)chopped

1 bay leaf

2 tablespoons balsamic vinegar

salt and pepper to taste

serves 4
calories 230