Recipe: Lentil Soup (using carrot, celery and tomato)

LENTIL SOUP

1 (1 lb.) pkg. dry lentils
2 1/2 cups water
Bay leaf
1 tsp seasoning salt
2 onions, chopped
2 carrots chopped
1 stalk celery, diced
2 tbsp. butter
1 clove garlic, minced
1 cup canned tomatoes
2 tbsp chicken-style seasoning
1/2 tsp. dried oregano
Dash of thyme

Rinse lentils and place in a pan. Add 2 1/2 cups water, bay leaf and seasoning salt; boil slowly for 30-45 mintes or until lentils are tender. Remove and discard bay leaf.

Cook onions, carrots and celery in butter until onions are transparent. Add to lentils with remaining ingredients. Cook 15-20 minutes longer (add more water if needed for consistency).

Makes 4-6 servings
From: Leslie WA