Lentil Vegetable Soup

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Ingredients:

  • 2 quarts water
  • 2 cups dried lentils
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ¼ cup chopped carrots
  • 3 tablespoons chopped parsley
  • 2½ teaspoons salt
  • 1½ teaspoons crushed oregano
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 cups chopped tomatoes
  1. Place all ingredients, except tomatoes, in a large kettle and bring to a boil.
  2. Reduce heat, cover, and simmer 1½ hours.
  3. Add tomatoes and continue simmering, covered, for 5 minutes longer.
  4. Remove bay leaf before serving. Can also be cooked in a crockpot overnight. Serves 9.

This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 169.