• 4 pita breads, or other bread
• aluminum foil
• 2 Tbs. olive oil
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 1/2 tsp. thyme, or 2 tsp. fresh, chopped
• 1/2 tsp. basil, or 2 tsp. fresh, chopped
• 1/4 tsp. oregano, or 1 tsp. fresh, chopped
• 1/2 tsp. cayenne pepper, less if desired
• 1 cup dried lentils
• 3/4 lb. zucchini, cut into 1/2 inch thick slices
• 1 lb. spinach leaves, rinsed and chopped, tough stems discarded, or 10 ounces frozen chopped spinach, thawed and drained
• 4 cups vegetable stock
• 2 cups canned crushed tomatoes
• 2 tsp. soy sauce, or to taste

Preheat oven to 200°F. Wrap pita loaves in foil and place in oven to warm. Heat oil in a heavy non-reactive saucepan over medium heat. Add next 7 ingredients and sauté 5 minutes or until onion is soft, stirring frequently. Add remaining ingredients and pepper to taste. Bring to a boil. Reduce heat to medium low and simmer 40-45 minutes or until lentils are tender. Serve with bread.

Per serving: calories 485, fat 9.6g, 17% calories from fat, cholesterol 0mg, protein 25.2g, carbohydrates 80.2g, fiber 22.1g, sugar 11.0g, sodium 1014mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 4.1, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.5

  view detailed nutritional information

The recommended wines are: Beaujolais, Chenin Blanc, or Fumé Blanc.