Lentil Soup

•2 tbsp Olive oil
one large onion
•2 Carrots
•3 stalks of Celery
•salt and pepper
•6 Cloves Garlic
•2-14 oz cans of chopped tomatoes
•2 sprigs Fresh Rosemary
•2 tsp Dried oregano
– 8 cups water
•two cups of plain, dried lentils - Use any color of lentil you want.
•chopped parsley

•Add approx 2 tbsp Olive oil to large sauce pan over medium heat. Add one large onion –chopped (size doesn’t matter, it will fall apart during cooking)
•2 Carrots – cut into bite size pieces – add to onion
•3 stalks of Celery – cut into small bite size pieces – add to onion/carrots
•Add a little salt and pepper to onion mixture
•6 Cloves Garlic – chopped rough – add to onion mixture
•Add 2-14 oz cans of chopped tomatoes
•Add Fresh Rosemary – 2 sprigs
•Add Dried oregano – 2 teaspoons
•Add Veggie stock (low sodium) – 8-10 cups. Note - lentils will soak up a lot of the stock. Keep an eye in case you need to add more.
•Let simmer for one hour with lid on
•Add two cups of plain, dried lentils to soup and let cook until lentils are cooked through – 30 minutes – with lid on. Use any color of lentil you want.
•Ladle into bowl and top with chopped parsley
*Makes approx 12 1-cup servings