Instructions: 1. LENTILS: Bring water to a boil in a heavy-bottomed pot over medium-high heat; add lentils and salt substitute. Cover. Reduce heat and simmer 30 to 45 minutes or until lentils are soft. Stir occasionally. Set aside, away from heat.

2. SOUP: Spray a large sauce pan with a light coat of olive oil. Heat the pan over medium flame and add the olive oil and herbs; swirl pan to thin the oil and heat the herb. Add at once the celery, onion, garlic and carrot. Add a pinch of salt and pepper, if desired. Saute about 10 minutes or until celery is tender. Add tomatoes with liquid, broth, vinegar, Worcestershire sauce, hot pepper sauce and thyme. Add enough water to yield 4 cups soup. Cover, simmer 20 minutes. Turn off the flame.

3. LENTIL SOUP: All the water should be absorbed by the lentils. Rinse the lentils and add to the soup pot. Puree the soup. Add water if needed to yield 4 cups. Simmer the soup on the lowest flame, using a diffuser if necessary. Simmer about 30 minutes. Serve as appetizer. Offer feta.

Description: "tomato broth lentil soup spiked with worcestershire and tabasco. Splash of vinegar makes it very special."
Yield: 1 quart

NOTES : The splash of vinegar is a wonderful touch.

Makes the soup! Delightful flavor or palate. Sweet sour and spicy. Lowfat. I tested with Lawrys salt sub and with better than bouillon vegetable concentrate. We skipped the feta.

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