Lentil and Veggie Soup

• 8 cups chicken broth
• 3 cups lentils
• 1 teaspoon salt
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 garlic clove, minced
• 1 12 cups chopped tomatoes
• 2 tablespoons lemon juice
• 1 12 tablespoons brown sugar
• 1 tablespoon wine vinegar
• 12 teaspoon pepper

1. In a 4 1/2 quart Dutch oven, or a large pot, combine the chicken broth, lentils, and salt.
2. Cover and simmer for 20 minutes.
3. Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
4. Add the steamed vegetables to the lentil mixture.
5. Add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
6. Simmer for 20 minutes.

chicken broth, lentils, salt, onion, carrot, celery, garlic, tomatoes, lemon juice, brown sugar, wine vinegar, pepper

Taken from www.food.com/recipe/lentil-and-veggie-soup-357626 (may not work)