Lentil Chili Cincinnati Style

1 tablespoon olive oil
1 cup lentils, washed
2 stalks celery, chopped
4 cups chicken or vegetable broth
¼ teaspoon cinnamon
½ cup grated carrots
¼ teaspoon ground cloves
1 can (14.5 ounces) diced tomatoes
1½ cup chopped onion
2 cloves garlic, finely chopped
½ - 1 teaspoon ground cumin
Salt and pepper to taste

1. In a large saucepan, heat oil for 1 to 2 minutes. Add onions and celery; sauté until
onions are tender, about 5 minutes.
2. Reduce heat and add garlic, cinnamon, cumin and cloves. Cook for 1 minute.
3. Add broth, lentils, carrots and black pepper; bring to a boil. Reduce heat, cover and
simmer for 40 to 50 minutes or until lentils are soft.
4. Add tomatoes with juice; cook another 10 minutes until soup is hot throughout.
Adjust seasoning to taste..
Makes 6 servings. Per serving: 204 calories, 3 gm fat, 12 gm protein, 35 gm carbohydrate, 8 gm fiber,
0 mg cholesterol, 3.3 mg iron, 35 mg calcium, 427 mg sodium.

Source: http://nutritioncouncil.org/eatwell/recipes_pdf/Heart-Warming%20Soups2010.pdf