My Lentil Soup recipe is one of those recipes I developed after perusing numerous vegetarian lentil soup offerings. It is rare I find a recipe that is just right, so experimentation is the standard in my kitchen.
Boil 1/2 lb of dry lentils for an hour.
*Water - Only add enough water throughout the recipe as needed to cover the ingredients. This is meant to be a thick soup, closer to the consistency of a stew.
1/2 a sweet onion, finely chopped.
3-4 sliced carrots
3 tbsp dry parsley
1 1/2 tsp dry oregano
2 cloves garlic, minced
Cook until onions and carrots are soft.
1/2 tsp celery seed
1 can of tomato - puree in food processor
1-2 bay leaves
Cook about 10 minutes stirring constantly as the salt in the tomatoes will cause it to easily stick.
1 tsp salt
Black pepper to taste.
Stir, turn off heat. Remove bay leaves. Allow to sit at least 10 minutes before serving.