Red Lentil Soup

(provided by Marcia Ellerbusch)

In a 6 quart soup pot use:

3 tablespoons good olive oil

3 large carrots, diced

3 medium stalks celery, diced

1 large onion, diced

4 large cloves of garlic, minced

Cook until just tender but not browned.

Stir in:

8 cups good chicken broth

2 cups red lentils

1 quart chopped tomatoes

1 teaspoon dried thyme

Bring to a boil, reduce heat. Simmer 45 – 60 minutes.

Last stir in:

2 tablespoons Balsamic vinegar

2 teaspoons kosher salt

1 teaspoon black pepper

Note: Red lentils can be purchased at the Rolla Health Food Store. Soup is best the second day.