6 cups water
2 16 oz cans stewed, chopped tomatoes
1 lb washed lentils
2 bay leaves
1 tbsp salt
Pepper to taste
1 cup carrots, chopped
1 medium onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1) In a large saucepan, combine lentils, water, tomatoes, bay leaves, salt and pepper.
2) Bring to a boil; reduce heat and simmer covered for 15 minutes.
3) Saute carrots, celery, onion, garlic. Add to lentils and continue cooking 30 minutes or until lentils are tender.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
I recommend adding about 4 TBLS of red wine vinegar and 2 TBLS lemon juice to lentil soup.