Lentil Soup

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I got this recipe from the 1st edition of 'everday food, by martha stwerart' this dish is really good, i normally add more garlic and bay leaves and sometimes omit the vinegar. *depending on how fresh the lentils are the cooking time will vary from 20 - 40 minutes.* *you may even add in 2-1/2 cups cooked short pasta = 1 cup dried*

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Steps

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In a large pot or dutch oven , heat the olive oil over medium heat.

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Add the carrots , celery , onion , 1 tsp salt , and 1 / 4 tsp pepper.

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Cook until onion is translucent , about 5 minutes.

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Add garlic , thyme , and bay leaf , and cook until vegetables begin to soften , 2-3 minutes longer.

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Add tomatoes with their liquid , breaking them up with a large spoon.

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Add water and lentils , and bring to a boil.

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Reduce heat , and simmer , partially covered , until lentils are tender about 30 minutes.

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Just before serving stir in vinegar.

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Ingredients

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olive oil, carrots, celery, onion, salt and pepper, garlic, dried thyme, dried bay leaf, whole tomatoes, water, lentils, wine vinegar