prep time 5 to 7 minutes   cook time 40 to 50 minutes    makes 8 servings...

1 cup onion, diced

3/4 cup carrot, diced

3/4 cup celery diced

1 Tbsp olive oil

1 Tbsp garlic, minced

6 cups water or vegetable broth

1 cup dried brown lentils, sorted and rinsed

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried rosemary, crushed a bit with your fingers

1/2 tsp dried thyme

1 bay leaf

1 Tbsp red wine vinegar or balsamic vinegar

3/4 tsp sea salt

1/2 tsp fresh ground black pepper

in a large pot, combine onion, carrot, celery and olive oil and saute over medium heat, stirring often, for 3 minutes to soften.  add garlic and saute for 1 more minute.

stir in water, lentils, basil, oregano, rosemary, thyme and bay leaf.  bring to a boil, cover and reduce heat to low and simmer for 30 minutes.

stir in vinegar, salt and black pepper and simmer for 5 to 10 more minutes or until lentils are tender.  remove bay leaf and discard.  taste and adjust seasonings as desired.


Variation; for a French lentil soup, substitute French green lentils; omit the dried basil, oregano and rosemary; add 1 1/2 teaspoons dried tarragon; and increase dried thyme to 1 teaspoon.