Lentil and Tomato Soup (Volumetrics)

• 1 cup dried lentils
• 12 teaspoon salt
• 3 cups water
• 2 teaspoons chopped garlic
• 34 cup chopped onion
• 34 cup chopped celery
• 34 cup chopped carrot
• 14 teaspoon dried thyme
• 14 teaspoon dried oregano
• fresh ground black pepper
• 2 12 cups canned diced tomatoes, with liquid
• 1 tablespoon red wine vinegar
• 4 tablespoons nonfat sour cream

1. Place lentils, salt, and water in a 4-5 quart pan, Bring to a simmer, and cook, partially covered, 20 minutes.
2. Stir in the onions through the pepper and simmer, partially covered, 25 minutes.
3. Stir in the tomatoes and simmer another 15 minutes.
4. Stir in the vinegar.
5. Divide the soup among 4 bowls and top with sour cream.

dried lentils, salt, water, garlic, onion, celery, carrot, thyme, oregano, fresh ground black pepper, tomatoes, red wine vinegar, nonfat sour cream

Taken from www.food.com/recipe/lentil-and-tomato-soup-volumetrics-500570 (may not work)