Hearty Lentil Soup

• 3 cups lentils, sorted and rinsed
• 3 tablespoons margarine (I substituted oil)
• 1 12 cups chopped fresh tomatoes (I used one can diced and 1 can stewed) or 1 12 cups canned tomatoes (I used one can diced and 1 can stewed)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 3 garlic cloves, chopped (I used a bit of minced garlic)
• 8 -9 cups chicken broth (I just use the powder from telma) or 8 -9 cups bouillon (I just use the powder from telma)
• 2 tablespoons juice
• 1 12 tablespoons dark brown sugar (didn't use it)
• 1 tablespoon red wine vinegar (didn't use)
• 1 -2 teaspoon salt (didn't use)
• pepper (I put a lot in)
• fresh dill weed (to garnish, didn't use)

1. Soak the lentils in water to cover for at least 3 hours; drain.
2. Heat margarine in a large skillet over medium-high heat and saute tomatoes, onion, celery, carrots, and garlic for 10 minutes or until tender.
3. Add broth.
4. Bring to a boil.
5. Add lentils and reduce heat to low.
6. Simmer, covered, for 2 1/2 hours, stirring occasionally.
7. Stir in lemon juice, brown sugar, vinegar, salt, and pepper to tast.
8. Simmer for 30 minutes, stirring frequently.
9. Garnish with dill weed.
10. Makes 6 to 8 servings.

lentils, margarine, fresh tomatoes, onion, celery, carrot, garlic, chicken broth, juice, brown sugar, red wine vinegar, salt, pepper, dill

Taken from www.food.com/recipe/hearty-lentil-soup-316516 (may not work)