Lentil Soup (Fakes)

Ingredients

• 1½ cup brown or green lentils
• ¼ cup olive oil
• 1 yellow onion
• 3 garlic cloves
• 2 carrots
• 2 celery stalks
• 14½ oz canned diced tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• 6 cup vegetable broth
• 2 tbsp red wine vinegar
• ¾ tsp salt
• ½ tsp black pepper
• 4 slices crusty bread (optional)

Steps

1. Rinse the lentils thoroughly under cold water and set aside.
2. Chop the onion, mince the garlic, and dice the carrots and celery.
3. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
4. Stir in the rinsed lentils, diced tomatoes, bay leaf, and oregano. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until lentils are tender.
5. Remove the bay leaf. Stir in the red wine vinegar.
6. Taste and adjust seasoning as needed. Serve hot, optionally with crusty bread.