Lentil Soup

Ingredients:

2 Medium Onions. chopped (2 - 2 ½ cups)

3 Large Carrots, sliced (2 - 2 1/2 cups)

3-4 Large Celery Stalks, sliced (2 - 2 1/2 cups)

1 Clove Garlic, minced

4 cups Vegetable Broth

12 oz. Dried Lentils (2 cups)

2 Tbs snipped Parsley (or 1 Tbs dried)

1 Tbs Salt - OMIT IF USING VEGETABLE BROTH WITH SALT

½ tsp Pepper

½ tsp dried Thyme

½ tsp dried Basil

1 Bay Leaf

1 Tbs Liquid Smoke

28 oz. can of diced Tomatoes

1 cup Water

Instructions:

Sauté Onion, Carrots, and Celery without oil, using a bit of Vegetable broth if needed. When Onions begin to turn translucent add Garlic and continue cooking for 1-2 minutes longer. Add Vegetable Broth, Lentils, Parsley, Pepper, Thyme, Basil, Bay Leaf, and Liquid Smoke. Heat to boiling, reduce heat, cover, and simmer until soup thickens and Lentils are cooked, about one hour (add some water if needed). Stir in Tomatoes with liquid and 1 cup of water. Add Salt and Pepper as desired. Simmer uncovered 15 minutes. Makes 6-8 servings. Freezes well.

Originally a Betty Crocker recipe, this has been a family favorite for many years. I adapted the recipe for Jumpstart by replacing the Bacon and Bouillon with Vegetable Broth, Basil, and the Liquid Smoke. I omitted salt from the recipe as there was plenty in the store-bought Vegetable Broth. Also, to my liking, I use 2-3 times more vegetables than called for in the original recipe.