Hearty Lentil Soup

Yummy Lentil Soup

• Ready In: 7 hrs
• Serves: 6-8

Ingredients

• 3  cups lentils, sorted and rinsed
• 3  tablespoons margarine (I substituted oil)
• 1 1⁄2 cups  chopped fresh tomatoes (I used one can diced and 1 can stewed) or 1 1⁄2 cups canned tomatoes (I used one can diced and 1 can stewed)
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1  cup  chopped carrot
• 3  garlic cloves, chopped (I used a bit of minced garlic)
• 8 -9  cups chicken broth (I just use the powder from telma) or 8 -9  cups bouillon (I just use the powder from telma)
• 2  tablespoons  juice
• 1 1⁄2 tablespoons dark brown sugar (didn't use it)
• 1  tablespoon red wine vinegar (didn't use)
• 1 -2  teaspoon salt (didn't use)
•  pepper (I put a lot in)
•  fresh dill weed (to garnish, didn't use)

Directions

1. Soak the lentils in water to cover for at least 3 hours; drain. Heat margarine in a large skillet over medium-high heat and saute tomatoes, onion, celery, carrots, and garlic for 10 minutes or until tender. Add broth. Bring to a boil. Add lentils and reduce heat to low. Simmer, covered, for 2 1/2 hours, stirring occasionally. Stir in lemon juice, brown sugar, vinegar, salt, and pepper to tast. Simmer for 30 minutes, stirring frequently. Garnish with dill weed. Makes 6 to 8 servings.