This is a favorite in our house! Delicious, low in calories, high in fiber and taste! 

Curried Lentil Soup
(serves 6, at least)

2 tsp olive oil
1 c. chopped onion
1 1/4 tsp curry powder
3 c water
4 c chicken broth (or veggie broth)
3 c lentils (or one package - that’s what I use) rinsed and drained
2 Tbsp chopped fresh basil , or 2 tsp dried basil
2 Tbsp balsamic vinegar
1/2 tsp salt (and pepper to taste)
1 (14.5-oz) can diced tomatoes, undrained

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 4 minutes. Add curry; saute 1 minute. Add water, chicken broth and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.  (Or, after onion is cooked you can put all ingredients thus far in a crockpot and cook on high 3-4 hours or low 7-8 hours or til lentils are tender)

(optional) Place 4 c lentil mixture in a blender; process til smooth. Return mixture to pan.

Add basil, vinegar, salt, and tomatoes; cook til thoroughly heated.

Nutritional info, per serving:
104 calories; 2 g total fat; 7 g protein; 17 g carb; 10 g fiber; 0 mg cholesterol; 168 mg sodium
That translates to 1 Weight Watcher point per serving!