Tomato and Lentil Soup

• 2 tablespoons extra virgin olive oil
• 1 12 cups finely chopped onions
• 12 cup finely chopped carrot
• 12 cup finely chopped celery
• 2 garlic cloves, minced
• 5 12 cups water
• 1 12 cups dried lentils
• 2 tablespoons chopped fresh dill, divided
• 2 bay leaves
• 1 dried red chili pepper
• 1 (8 ounce) can tomato sauce
• 1 tablespoon balsamic vinegar
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 34 cup crumbled feta cheese

1. Heat oil in a large Dutch oven over medium heat.
2. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.
3. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce.
4. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
5. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile.
6. Sprinkle with cheese.

extra virgin olive oil, onions, carrot, celery, garlic, water, lentils, fresh dill, bay leaves, red chili pepper, tomato sauce, balsamic vinegar, salt, ground black pepper, feta cheese

Taken from www.food.com/recipe/tomato-and-lentil-soup-340484 (may not work)