Lentil Soup

I spent this evening with my good friend Kelly, and her husband and two boys. Since she is a great friend, she allowed me to take over her kitchen for dinner. I have been wanting to try out lentil soup for a while now (ever since another friend made some for lunch and totally hit the spot on a cold winter day). Even though it is about 85 degrees outside and the soup was quite hearty, it still hit the spot. Thanks Kelly! And now a commentary from the lovely Kelly herself....

Lauren tore it up in the kitchen & the soup turned out AMAZING!! The flavor of the tomatos really enhanced this soup. Thank you Lauren!!! You are welcome to cook here any time :-)

2 tablespoons extra virgin olive oil
1/2 cup carrots, chopped
1 1/2 medium onions, chopped
4 large celery stalks, chopped
3 garlic cloves, minced
8 cups vegetable broth
1 14 ounce can diced tomatoes
1 1/2 cup lentils (I used green)
1 tablespoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves

In a large sauce pot, heat the olive oil over medium heat. Add the carrots, onion, celery, and garlic. Cook for about 10-12 minutes, until the onions and garlic start to brown.

Add the broth, tomatoes, and lentils. Combine well and bring to a simmer. Reduce heat to medium-low and cover. Allow to cook for about 30 minutes, stirring occasionally. Season with the oregano, salt, pepper, and bay leaves.

Remove the bay leaves and discard. Add the soup on batches to a blender or food processor and blend well until smooth. Serve while hot.