Vegetable Lentil Soup(Delicious!!)

• 2 medium carrots, diced
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 5 medium red potatoes, cubed
• 1 clove garlic, minced
• 2 Tbsp. olive oil
• 1 can stewed tomatoes
• 1 c. dried lentils
• 2 (14 oz.) cans chicken broth
• 1 small head escarole
• 3 c. water

1. In Dutch oven, over medium heat, in olive oil, add diced carrots, chopped celery, chopped onion and minced garlic, stirring until tender and very light brown.
2. Stir in stewed tomatoes, dry lentils, cubed potatoes, chicken broth and 3 cups water.
3. Over high heat, bring to a boil.
4. Turn heat to low and simmer 50 minutes.
5. (Slice escarole thin and stir into soup until it wilts.) Serve.
6. May be served with Italian bread!

carrots, stalks celery, onion, red potatoes, clove garlic, olive oil, tomatoes, lentils, chicken broth, head, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743618 (may not work)