¡Ombligo!

I've been craving lentil soup for a while and decided to make a spicier tomato based one. This is what I added in:

Clamato Lentil Soup, serves 12

32 FL OZ (1 Qt) Clamato Picante
1 pound dry lentils
4 large carrots chopped
1 cup chopped squash
1 small onion chopped
3 Tbsp salsa
2 Tbsp cilantro
64 OZ water - I just refilled the Clamato container twice.
Pepper to taste.

Mix the water and Clamato into your soup pot and cook those with the carrots, squash, onions and salsa for an hour. After an hour, I pureed the broth and vegetables with a stick blender then added in the lentils. I cooked them for half an hour and added in chopped cilantro to taste the last five minutes of cooking. I wouldn't add additional salt as the Clamato is really salty so I just added pepper.

It came out really good and complimented the cauliflower cakes very nicely. According to Weight Watchers recipe builder this was 2 points per serving.

I comes out really thick and hearty so I'm going to add more water when I re-heat this which makes the serving stretch a bit.