*Lentil Soup 2

• 1 lb. lentils
• 2 stalks celery, diced
• 1 large carrot, diced
• 2 Tbsp. chopped parsley
• 1 large onion
• 3 cloves garlic
• 1/4 c. oil
• 1/2 tsp. salt (omit if you use George Washington seasoning)
• 2 1/2 qt. water
• 1 (8 oz.) can tomato sauce
• 1 large bay leaf
• 1/2 tsp. oregano
• 1/2 tsp. Tabasco sauce or 1/8 tsp. black pepper
• 1 pkg. George Washington seasoning
• 1 Tbsp. vinegar (wine or tarragon)

1. Wash lentils, rinse and drain in cold water.
2. In saucepan, saute celery, carrots, parsley, onion and garlic in oil over low heat for 15 minutes (in saucepan).
3. Add tomato sauce and bay leaf. Boil water and add lentils, vegetables, George Washington seasoning, oregano, bay leaf, vinegar, Tabasco sauce, salt and pepper.
4. Simmer for 1 hour.
5. Yields 10 servings. (Freezes well.)

lentils, stalks celery, carrot, parsley, onion, garlic, oil, salt, water, tomato sauce, bay leaf, oregano, tabasco sauce, seasoning, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719283 (may not work)