Here's a recipe from Vegetarian Times, March '95, page 40.  I made this a week 
ago, and still have frozen leftovers!  It's also very good, especially with 
whole wheat bread.

LENTIL SOUP

1 cup lentils
5 to 6 cups vegetable stock or water
3/4 cup potatoes, diced (about 1 medium)
1 cup tomatoes, peeled, seeded, and diced (about 1 medium)
1 medium onion, diced
1 stalk, celery, diced
1 medium carrot, diced
2 cloves garlic, chopped
1 tsp. cumin seeds
1 tsp. ground coriander
1/4 cup chopped cilantro
Juice of 1 lemon
Zest of 1/4 lemon
1 tsp. salt
Pepper to taste

Combine lentils, stock or water, potatoes, tomatoes, onion, celery, carrot, 
and garlic in a soup pot and simmer for 30 minutes.  Add cumin and coriander; 
simmer 15 minutes more.  Stir in remaining ingredients, and serve hot.  Makes 
8 servings.

Per Serving:  129 Cal; 6g Protein; 1g Fat; 26g Carbos; 0 Chol; 338mg Sodium; 
3g Fiber; Vegan.

My notes:  Be sure to pick through the lentils!  I used water (there are 
powdered veggie soup stocks available too), I didn't have celery -- no big 
deal, whole cumin and coriander taste the best when you grind your own, and I 
don't recommend using lemon zest unless your lemon is organic!  

According to the info above, this recipe is ~6% calories from fat, ~15% 
calories from protein, ~79% calories from carb.  It's not surprising there's 
no Cholesterol -- only animal products contain cholesterol!

This recipe is part of a feature on Chef Jean-Marc Fullsack, the Chef at Dr. 
Dean Ornish's Preventive Medicine Research Institute.

Cheers,
Matt Krom
krom@media.mit.edu
VSG-RECIPE

VEGAN  LOWFAT