Lentil Soup

• 2 quarts vegetable stock
• 1/2 lb lentils, rinsed
• 2 tblsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 2 stalks celery, chopped
• 1 tblsp parsley, chopped
• 1 14.5 oz can diced tomatoes
• salt and pepper
• ** I also added one small cubed yukon gold potato and a healthy dash
• of paprika to copy my Spanish friend, Maria

1. 1. Bring veg stock to a simmer and drop in the lentils
2. 2. Heat the oil in a skillet, add the onion, garlic and celery. Cook
3. until golden, about 3 to 5 minutes. Add parsley and tomatoes and cook
4. 8 to 10 minutes more.
5. 3. After lentils have been cooking for 35 to 40 minutes, add the onion
6. mixture to pot and cover. Let simmer until the lentils are soft, 5 to
7. 10 more minutes. Season with salt and pepper to taste.

vegetable stock, lentils, olive oil, onion, clove garlic, stalks celery, parsley, tomatoes, salt, paprika

Taken from www.epicurious.com/recipes/member/views/lentil-soup-50004371 (may not work)