Lentil Soup

 This recipe is from a friend.  It is a great protein rich soup and makes a complete meal.

1-2 Tbsp. Olive oil
1 med. onion
2-3 carrots, sliced
2-3 celery stalks, sliced
3 garlic cloves, chopped
4 c. water
1 chicken or vegetable bouillon
12 oz. lentils (or about 1 c. lentils and 1 c. barley)
2 Tbsp. parsley
salt and pepper to taste
1/2 tsp. dried thyme
1 bay leaf
1-28 oz. can diced tomatoes with juice
1 c. water
Heat olive oil in pot. Saute onion and garlic, then add carrots and celery and saute some more. When done, add water, bouillon, and spices. Bring to a boil and simmer for 1 hr. (Check water level to make sure lentils don't suck up all the water. I usually add several cups of water during the process). After 1 hour, add tomatoes and last cup of water. Break up tomatoes with spoon and cook for another 15 min. (Now is a good time to check broth and adjust spices as needed.) After the 15 minutes, the soup should be ready to go.

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