Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons  olive oil
¼ cup finely chopped onion	Washed, peeled and finely chopped
¼ cup finely chopped carrot	Washed, peeled  and finely chopped
¼ cup celery	Washed, trimmed and finely chopped
¼ teaspoon salt
2 cups lentils	Picked and rinsed
2 cups reduced salt diced canned tomatoes
1 (14 oz.) reduced sodium canned black beans	Drained and rinsed
4 cups low sodium chicken or vegetable broth
½ teaspoon ground thyme
½ teaspoon ground marjoram
1 teaspoon garlic powder
½ teaspoon  ground cumin
1/4 teaspoon ground black pepper
1 tablespoon lemon juice.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place the olive oil into a large stock and set over medium heat.
2	Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes.
3	Add the remaining ingredients and stir to combine.
4	Increase the heat to high and bring just to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Stir in lemon juice.	Cook until internal temperature reaches 135°F.