Lentil Soup

Lentil Soup
-Kate W.

Heat in a large soup pot over medium-low heat:
3 TBSP olive oil
Add and cook, stirring, until the vegetables are tender but not browned, 5 to 10 minutes:
3 medium carrots, peeled and diced
3 medium celery ribs, diced
1 large onion, diced (I use way less...a little goes a long way...like 1/4 of an onion)
Optional Ingredients: 3 garlic cloves, minced, and 4 slices of bacon, diced

Stir in:
2 cups dried lentils, rinsed and picked over (I usually just put the whole bag of lentils in...a little more than 2 cups total)
1/8 tsp or 1/4 tsp dried thyme (based on preference...I like 1/8 tsp)
8 cups water

Bring to a boil, reduce the heat, and simmer until the lentils are tender, 30 to 45 minutes.

Serve with shredded cheese on top (I prefer mozzarella)

Makes about 10 cups.

Altered from Joy of Cooking