HEARTY LENTIL SOUP

Make a pot of this lentil soup and keep it around for a couple of days (if it lasts that long!) or freeze it for later. It seems to taste even better the next day! You can add or substitute other vegetables like potatoes, zucchini or spinach as well. You can  also add more water if the soup is too thick.

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 3 stalks celery, chopped
• 1 cups chopped cabbage
• 1/2 a green pepper, finely chopped
• 1 cloves garlic, minced
• 1 bay leaves (thyme or oregano make good substitutes)
• 8 oz. (1/2 a 16 oz.  bag) of dry lentils (inspect & rinse first)
• 2 14oz. cans vegetable broth
• 4 cups water
• 1 (14.5 ounce) cans crushed tomatoes
• 1 Tbsp white wine or apple cider vinegar
• salt and pepper to taste

In a large stock pot over medium-high heat, add oil. Add onions and cook until onion is tender. Add all the other vegetables.

Stir in garlic, and bay leaves; cook for 2 minutes.

Stir in lentils, broth, water and tomatoes. Bring to a boil. Reduce heat, and simmer for about an hour.

Just before serving, stir in vinegar and season to taste with salt and pepper.