Serves: 4

This hearty soup will warm you from the inside out.

• 1 cup dried brown lentils
• 4 cups vegetable broth
• 1 (14.5oz.) can diced tomatoes
• 2 tablespoons olive oil
• 2 garlic cloves, diced
• 1 medium onion, diced
• 2 large carrots, peeled and sliced
• 2 celery stalks (including leaves), chopped
• 1 bay leaf
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

1. Pour lentils in a bowl, cover with water, and allow to sit overnight.
2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.
3. Pour in drained lentils.
4. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.

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