WEST MOHNEY

This soup can be served with for lunch or dinner and can honestly be classified as healthy comfort food.  Paired with a piece of crusty bread makes for a perfect meal.  It is great if you are on the go because it heats up perfectly.  Have a bowl of this on a chilly day cozied up next to the fire, or curled up with your favorite book.  

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INGREDIENTS

• 1 c lentils

• 2 tbls olive oil

• 2 cloves garlic

• 1 carrot chopped small

• 1 celery rib chopped small

• 1/2 - 1 onion depending on size, chopped

• 1 c fresh or canned tomatoes, chopped

• 1 qt (more or less) vege or chicken broth

• Basil

• Thyme

• I also use a teaspoon of Costco’s no salt seasoning

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INSTRUCTIONS

1. Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery, and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, (this step is important as it will add tons of flavor to your soup!).

2. Stir and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 1 cup of tomatoes, thyme, basil, and Costco's no salt seasoning. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.