Lentil Soup

Ingredients:

2 tablespoons olive oil

1 onion, chopped

2-3 stalks celery, chopped

3 cloves garlic, minced

8 carrots, chopped

1 tablespoon herbs de Provence (or other dried herbs you like), or 3 sprigs of rosemary

1 bay leaf

1 cup lentils

1 15-ounce can diced tomatoes (and juice)

1-2 tablespoon red wine vinegar (to taste)

Water

Salt & pepper

1 parmigiano rind (optional, but gives great flavor)

Method:

1. Heat oil in Dutch oven or large pot.
2. Add onion, dried herbs, some salt & pepper and bay leaf. Cook on med-low heat until softened.
3. Add parmigiano rind (if using), celery, carrots, garlic and continue to cook for 10 minutes.
4. Add lentils, tomatoes & juice, red wine vinegar and enough water to cover by 2 inches.
5. Add a little more salt & pepper.
6. Bring to a boil, reduce heat to slow simmer and simmer for 1.5-2 hours until lentils and vegetables are soft. Check your water level/ thickness….You might need to add more water.
7. Taste & adjust seasoning by adding salt to taste.
8. Serve with crusty bread.