Tomato-Vegetable Lentil Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 rib celery, thinly sliced
• 1/2 green bell pepper, seeded and diced
• Salt to taste
• 5 cups vegetable or chicken stock
• 3/4 cup dried lentils, rinsed and picked over
• 1 medium-size carrot, peeled and diced
• 1 bay leaf
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Freshly ground black pepper to taste
• 1 large all-purpose potato, peeled and cut into 1/2-inch dice
• 1 cup canned crushed tomatoes in puree or stewed tomatoes

1. Heat the olive oil in a large saucepan or a small soup pot.
2. Add the onion, celery, and pepper; salt lightly.
3. Cover tightly and sweat over medium-low heat until the vegetables, are soft, 8 to 10 minutes.
4. Add the stock, lentils, carrot, bay leaf, and herbs and season with pepper.
5. Bring to boil, cover partially, and reduce the heat to medium low.
6. Simmer for 15 minutes.
7. Stir in the potato and 1/2 teaspoon salt.
8. Simmer 10 minutes more.
9. Add the tomatoes; cover and simmer, stirring occasionally, another 10 to 15 minutes; check and correct the seasonings as needed.
10. Variation: Add some sliced smoked sausage to the soup when you add the potato.

olive oil, onion, celery, green bell pepper, salt, vegetable, dried lentils, carrot, bay leaf, basil, thyme, freshly ground black pepper, potato, tomatoes

Taken from www.cookstr.com/recipes/tomato-vegetable-lentil-soup (may not work)