INGREDIENTS
- 2 cups of lentils
- 1 - 2 tbsp olive oil
- 1 medium onion
- 2 small or 1 large carrot
- 1 - 2 celery ribs
- 3 cloves garlic, diced
- 1 fresh thyme
- 1 tsp oregano
- 1 tsp basil
- 6 - 8 cups of water
- 2 small potatoes cubed (yukon or russet)
- Salt & pepper to taste
INSTRUCTIONS
- In a large soup pot, heat oil over medium heat.
- Add onions, carrots, and celery; cook and stir until onion is tender.
- Stir in garlic, oregano, thyme, basil; cook for 2 minutes.
- Stir in lentils, and add water.
- Bring to a boil. Reduce heat, and simmer for at least 1 hour.
- Season to taste with salt and pepper.