Lentil Soup / by Brian Lambert

INGREDIENTS:

  • Olive oil
  • Chopped onion
  • 2 carrots chopped up how you like them in soup
  • 2 stalks of celery, chopped up
  • 2 cloves of minced garlic
  • 2 teaspoon dried oregano
  • 2 teaspoon dried basil
  • 2 bay leaf
  • 1/2 teaspoon ground thyme
  • 2 cups lentils
  • 8 cups chicken stock
  • Salt
  • Pepper

DIRECTIONS:

  1. Cook onion, carrot, and celery in olive oil until the onion is tender.
  2. Add garlic and other spices and cook a bit longer.
  3. Add everything else, boil for a few minutes, simmer for an hour or more.
  4. Eat.