Lentil Soup

Super food.

Yield: 4 servings

2 T. olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, diced
2 cloves garlic, minced
1/2 t. fresh thyme leaves
1 bay leaf
salt and pepper
1 28-oz. can whole tomatoes, with the juice
4 cups water
1 cup lentils
1 T. red wine vinegar

Heat the olive oil in a large pot over medium heat. Add the carrots, celery and onion and cook for 5 minutes, stirring occasionally. Add the garlic, thyme and bay leaf, season with salt and pepper and cook until the vegetables begin to soften, about 2 or 3 minutes. Add the tomatoes and juice them with your hands as you put them in the pot. Add the water and lentils and bring to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 30 minutes. Just before serving, stir in the vinegar.

From “Animal Times” Spring 2010