Lentil Soup

Lentil SoupIngredients

1 1/2 tbsp olive oil
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 tsp salt
1/4 tsp pepper
2 cloves garlic
1/4 tsp dried thyme
1 bay leaf
1 can whole tomatoes, with juice
4 cups water
1 cup lentils
1 tbsp wine vinegar

How-To
  1. In a large pot or Dutch oven, heat oil over medium heat.
  2. Add carrots, celery, onions, salt, and pepper.
  3. Cook until onion is translucent (about 5 minutes).
  4. Add garlic, thyme, and bay leaf.
  5. Cook until veggies begin to soften (about 2-3 minutes).
  6. Add tomatoes and juice, breaking up the tomatoes.
  7. Add water and rinsed lentils.
  8. Bring to a boil, then reduce heat and simmer partially covered until lentils are tender (about 30 minutes).
  9. Just before serving, stir in the wine vinegar.
Notes

I bought a bag of lentils to make a “soup in a jar” as a Christmas gift, which of course only called for about a half cup of lentils.  What does one do with lentils?  After the remaining lentils sat in the pantry for a solid month, I consulted my tried and true recipe finder: Pinterest!  I came across this Martha Stewart lentil soup recipe, and although it took some time to make, it turned out quite well.

Difficulty ✦✦✧✧✧
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