Lentil Soup

Ingredients:

1 cup of lentils

- half an onion

- one celery stalk

- one carrot

- three garlic cloves

- oil (any kind)

- salt and pepper

- fresh thyme (optional)

- one bay leaf

- one 15-ounce can of diced tomatoes

- one quart of vegetable broth

Directions: Rinse the lentils in a colander or strainer.

Finely chop all the vegetables.

Coat the bottom of a pot with oil (or cooking spray) and heat on a medium setting.

Add the vegetables and cook until they’re softened.

Season with salt and pepper.

Add the thyme (if using), bay leaf, tomatoes and

their juices, lentils, and broth and simmer, covered, for 30 minutes or until the lentils and vegetables are soft.

If a creamier texture is desired, divide the soup in half and puree in a food processor, then return it to the other half and stir.