Lentil Soup

1 cup dry lentils, rinsed and drained
2 organic carrots, peeled and sliced
1 clove elephant garlic, peeled and sliced
2 tbsps organic tomato paste
3 tbsps capers in vinegar, rinsed and drained
2 tbsps extra virgin olive oil
5 cups cold water
3 dried bay leaves
1 tbsp oregano
Ground black pepper to taste

In a medium pot, lightly saute garlic in olive oil until golden; stir in carrots, tomato paste, capers and spices...mix in seasonings, add water, stir and simmer , covered, for one hour or until lentils are tender.
Discard bay leaves before serving.


Serving Size: Aprox 4 1 cup servings