Lentil Soup
"Lentil soup makes such an easy and economical dinner. It’s also a tremendous time-saver. Cooked lentils will keep in the refrigerator 4 to 5 days and can be frozen up to 6 months. Looking for leftovers? Simply double the recipe. You can bump up the flavor by adding a ham bone, chopped ham, or cooked sausage...."
INGREDIENTS
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2 carrots, sliced
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2 stalks celery, sliced
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1 large onion, chopped
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1 clove garlic, minced
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2 tablespoons olive oil
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2 cups dried lentils
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6 cups chicken or vegetable broth
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Salt and pepper, to taste
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Garnish: lemon wedges, celery leaves
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Optional: Add parsley, cilantro, or thyme to the mixture.
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