1 cup dry lentils
1 large stalk celery
1 medium onion
1 large potato
1 cube chicken bouillion
2 1/2 cup water
Chop celery and onion in rough chunks. Begin sautéing in butter. Add rinsed lentils, chicken bouillon cube and water. Add spices and herbs: parsley, thyme, chervil and 1 bay leaf. Or, just use whatever spices you feel like using. Bring to a boil and allow to cook about 10 minutes. Add in rough sized cubes of potatoes and allow to cook another 10 minutes with a lid on the pot. Stir occasionally. When done lentils should still be firm to the touch, though you could add more water and cook longer if you want for them to be softer.
DeeDude said this was good. Serves 6
Per Serving nutritional information from my Master Cook Program (excluding unknown items): 45 Calories; 2g Fat (42.2% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. This works out to 3 points in Weight Watchers.