Phony Cream of Chicken Soup

• 3 cups red lentils, well-rinsed
• 3 quarts water
• 1 tablespoon olive oil
• 1 vidalia onions or 2 small onions, chopped small
• 2 cups chopped celery hearts
• 1 lb peeled chopped carrot
• salt
• assorted herbs, of your choice whatever you'd add to real chicken soup

1. In a stockpot, saute the onion and celery in the oil until soft and golden.
2. Add lentils, water, herbs, and carrots.
3. Boil together until everything is soft and quite uniform with the only lumps being the soft carrots.
4. Stir frequently and watch the flame to avoid scorching.
5. Add salt to taste at the end.
6. Serve hot with crusty bread.

red lentils, water, olive oil, vidalia onions, celery hearts, carrot, salt, herbs

Taken from www.food.com/recipe/phony-cream-of-chicken-soup-500235 (may not work)