Easy Lentil Soup
1 small onion, chopped
1 large stalk celery, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 large bay leaf
few springs fresh thyme
2 tablespoons olive oil
5 cups water
1 (14 ounce) can diced tomatoes
2 vegetable bouillon cubes (I use not-chick'n)
1 tablespoon fresh parsley, chopped
1 cup lentils, washed and soaked for 30 minutes
1 tablespoon red wine vinegar
salt and pepper, to taste
1. Saute onion, celery, carrots, garlic, bay leaf and thyme in olive oil, until tender. Add water, tomatoes, bouillon cubes, parsley, and soaked lentils.
2. Bring to boil and reduce to simmer. Simmer for approximately 30 minutes, or until lentils are cooked through.
3. Before serving, add red wine vinegar, and season with salt and pepper.
I like to smash some of the lentils with a wooden spoon before serving. I have also added spinach and it is a really nice addition. Hope you enjoy.
Source of recipe: I wrote this recipe.