Lentil Soup

I got this recipe from the 1st edition of 'everday food, by martha stwerart' This dish is really good, I normally add more garlic and bay leaves and sometimes omit the vinegar. *Depending on how fresh the lentils are the cooking time will vary from 20 - 40 minutes.* *You may even add in 2-1/2 cups cooked short pasta = 1 cup dried*

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 3  carrots, chopped
• 2  stalks celery, sliced
• 1  onion, chopped
•  salt and pepper
• 2  cloves garlic, minced
• 1⁄4 teaspoon dried thyme
• 1  dried bay leaf
• 1 (28 ounce) can whole tomatoes, with their juice
• 4  cups water
• 1  cup lentils, picked over and rinsed well
• 1  tablespoon wine vinegar

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the carrots, celery, onion, 1 tsp salt, and 1/4 tsp pepper.
3. Cook until onion is translucent, about 5 minutes.
4. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2-3 minutes longer.
5. Add tomatoes with their liquid, breaking them up with a large spoon.
6. Add water and lentils, and bring to a boil.
7. Reduce heat, and simmer, partially covered, until lentils are tender about 30 minutes.
8. Just before serving stir in vinegar.