Lentil Soup1/4 cup vegetable or olive oil
1 carrot, diced - I usually add more celery and carrots as long as I have some.
2 stalks celery, diced
1/2 large yellow onion, diced
1 tablespoon minced garlic
2 tablespoons vegetarian soup base -- for example,
Vegetable Better than Bouillon, or you can use vegetarian bouillon cubes instead if you can find them, just check the ingredients carefully
1 tablespoon dried thyme
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
1 1/2 pounds lentils (I use brown lentils, but any variety would do)
1 gallon water
1 tablespoon salt (adjust to taste at the end)
1 tablespoon black pepper
Saute the carrots, celery, onions, and garlic in the oil until softened. Then add all of the other ingredients and simmer for about 1 hour or until the lentils are softened, stirring occasionally.
This soup makes great leftovers, and freezes and reheats well.