Barbed A Y kitchen

Lentil Soup

2 TBSP Olive Oil
2 Cup or a whole 16 oz/1 lb bag Lentils (picked over and washed, I use the entire bag which is a little over 2 cups)
1 Chopped Onion (medium or large depending on your love of onions)
2 Cups chopped baby carrots
¼ C parsley (I use dry when fresh isn't available)
2 cloves garlic, minced
¾ tsp Salt (I use sea salt)
½ tsp Pepper
½ tsp Thyme (dry)
6 Cups Water or Vegetable Broth
2 cans Italian diced Tomatoes
2 TBSP White or Red Vinegar

Heat Olive Oil in a soup pot and sauté (stirring regularly) the lentils, onion, carrots, parsley, garlic, salt, pepper and thyme for 15 minutes over medium heat. Add both cans of tomatoes (do not drain) and mix them into the other ingredients. Add the water (or vegetable broth) and simmer, covered, for 1.5 hours. Add the vinegar and simmer 30 minutes longer. Great served on brown rice with parmesan cheese sprinkled on top.