Recipe: Chunky Lentil Soup

Chunky Lentil Soup

4 teaspoons olive oil
1 cup onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
2 cloves garlic -- finely chopped
32 ounces tomatoes, canned -- undrained, chopped
1 cup lentils -- uncooked (7 1/2 ounces)
3 1/2 cups water
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary -- crumbled
salt to taste
pepper to taste

Heat oil in a large saucepan over medium heat. Add onions, celery, green pepper, and garlic. Cook 10 minutes, stirring frequently.

Add remaining ingredients and bring mixture to a boil. Reduce heat to low, cover, and cook 45 minutes, until lentils are tender.

Remove and discard bay leaf before serving.

rec.food.veg.cooking/Susan Peters