Red Lentil Stew With Arame
1 teaspoon canola oil
1 small yellow onion, diced
2 medium carrots, diced
1 celery rib, diced
6 cups vegetable or chicken stock
2 cups dry red lentils
2 garlic cloves, minced
1/4 teaspoon white pepper, to taste
1/4 cup soaked, rinsed, and drained arame

In a medium soup pot, heat oil and sauté onion, carrots, and celery for seven minutes. Add 6 cups stock, the lentils, and garlic. Bring to a boil, reduce heat, and simmer, slightly covered, for 25 to 30 minutes. Add white pepper and arame, and serve immediately.
Nutrition information per serving: Calories 255; Protein 17 g; Carbohydrates 41 g; Total Fat 2.9 g; Saturated Fat 0.6 g; Cholesterol 0 mg; Sodium 1,050 mg; Fiber 10 g