Italian Lentil Soup

Ingredients:

• Dried green or brown lentils – 3 c
• Bay leaves – 3
•  Onions, diced – 2
• Garlic cloves, chopped – 4
•  Tomatoes, chopped  (6 lb 6 oz can) – ½ can
•  Zucchini, chopped – 5
•  Oregano, dried – 1 T
•  Basil, dried – 1 T
•  Italian Spice – 1 ½ T
•  Red wine vinegar – 3 T
•  Onion powder – 3 T
•  Tomato paste (29 oz can) – 1 can
•  Balsamic vinegar – 4 tsp
•  Salt – 4 tsp
•  Black pepper – 1 tsp

*Alternate veggies: carrots, potatoes

Garnish – Shredded Parmesan

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Directions:

*prep work:  Wash lentils until the rinse water runs clear.

1. Place the lentils in a pot. Pour in just enough water to cover, add the bay leaves, and bring to a boil.
2. Reduce heat to simmer, stirring occasionally for 30 – 45 minutes, or until the lentils are soft. Add water as needed.
3. While lentils cook, heat some oil and saute the onions and garlic for 5 – 10 minutes, or until the onions are golden. Stir in the tomatoes, zucchini if using, oregano, basil, wine vinegar, Italian seasoning, and onion powder and saute for 5 minutes. Set aside.
4. When the lentils are nearly soft, add the salt and reserved tomato mixture. Stir in the tomato paste, balsamic vinegar, and black pepper and simmer for 15 – 20 minutes. Remove the bay leaves and serve.