Lentil & Vegetable Soup

• 1.5 cups - Dry lentils
• 3 medium - Carrots
• 2 stalks - Celery
• 1 large - Onion
• 4 cloves - Garlic
• 1 can (28 oz) - Diced tomatoes (canned)
• 6 cups - Vegetable broth
• 2 tbsp - Olive oil
• 1 to taste - Salt and pepper

Instructions

1. 1

   Heat olive oil in a large pot over medium heat

2. 2

   Dice onion, carrots, celery, and mince garlic

3. 3

   Sauté vegetables for 5 minutes until softened

4. 4

   Add lentils and stir for 1 minute

5. 5

   Pour in vegetable broth and diced tomatoes

6. 6

   Bring to a boil, then reduce heat and simmer for 30 minutes

7. 7

   Lentils should be tender but not mushy

8. 8

   Season with salt and pepper to taste

9. 9

   Serve hot with a drizzle of olive oil