Eating beans and lentils frequently helps reduce the risks of breast cancer and others due to their rich content of flavonols and fiber. Here is a simple to prepare lentil soup that sold out quickly in my restaurant when we had it as one of our soups of the day. It is delicious, low fat, has lots of vitamins, and is very very healthy for your body and heart.

Vicki's Lentil Soup
1 Tablespoon olive oil
1 chopped onion
6 garlic cloves minced
2 Tablespoons freshly chopped oregano
2 Tablespoons freshly chopped basil
1 Tablespoon chili powder
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet red bell pepper
1 16oz can diced tomatoes (buy organic if possible)
2 cups dried lentils
4 cups water
1 pinch of cayenne pepper (can leave out if you are spicy food sensitive)

Heat a large soup pot to medium heat and add olive oil, onions, celery, red bell pepper, and garlic. Saute for 3 to 4 minutes until soft. Add water and remainder of ingredients and bring to a boil. Reduce heat and simmer covered on low for about 15 minutes until lentils are tender. Add more water if you want more of a liquid stock in your soup.