Red Lentil and Tomato Soup

I altered this from a recipe I found online. It originally used oil, onions, dill and feta, which I decided to cut out, and changed a few of the quantities to suit.

Ingredients:
2 carrots, chopped small
2 sticks of celery, chopped small
1 zucchini chopped small
Tablespoon of minced garlic (or cloves, if you have them)
5-6 cups of water
(I added in a tablespoon of veggie stock concentrate)
2 cups (500g) red lentils
1 bay leaf
Chile flakes to taste (I used quite a bit - gave it a really nice kick!)
1 can of diced tomatoes
1 diced tomato
1 tablespoon balsamic vinegar
Salt and pepper to taste

Saute the carrots and celery and zucchini in the garlic and half a cup of water for 10 minutes, stirring frequently.
Pour in the rest of the water (I boiled it first, to speed up cooking time, but it doesn't really matter). I also added in the vegetable stock concentrate.
Add in the lentils, bay leaf, chile flakes, and the tin and whole tomatoes. Bring to the boil, stirring regularly.
Reduce the heat and simmer for about half an hour (the lentils kind of dissolve).
Add in the balsamic vinegar, and some salt and pepper, and take out the bay leaf.

Serves 6 to 8, and tastes just as good reheated for the next week!

And the best news? It only works out to be around 800kj (around 200cal) per serving.