It is shocking how good this soup is! This has a very Italian flare to it. It reminds me of Minestrone soup. I highly recommend serving with some crusty french bread or simply a piece of wheat toast & butter if you don’t have french bread.
2 tsp olive oil
3 small carrots, peeled & chopped
1 rib celery, chopped
1/2 cup yellow onion, chopped
sprinkle of dried minced onion
3 cloves garlic, minced
1 cup lentils, rinsed & sorted
4 cups homemade chicken stock or canned chicken broth
Salt & Fresh black pepper to taste
1 Tb minced fresh parsley (I don’t normally do this b/c I usually don’t have fresh parsley on hand)
1 14.5 oz can whole tomatoes, cut up using kitchen shears right in the can
1 tsp dried oregano leaves
1 1/2 tsp dried basil
1 tsp balsamic vinegar
2 bay leaves
Heat oil in a soup pot over low heat. Saute’ carrots, celery, onions & garlic in oil. Keep lid on in between stirrings. Cook until onions are soft & golden.
Add remaining ingredients to pot & bring to a boil. Then simmer covered for about 45 mins.