Lentil Soup - Michelle Dalton

3 carrots, chopped
2 celery stalks, sliced
1 large potato or 2 medium
1 onion, chopped
1 can tomatoes (28 ounces), with juice, chopped
1-2 cup lentils
Salt and pepper
2 garlic cloves, minced
¼ teaspoons dried thyme
1 dried bay leaf
1 Tblsp. Dried basil
4 cubes beef bullion
4 squirts worshtershire sauce
1 tsp. hoisen sauce

Fill a large pot 1/3 full with water, heat over high heat and bring to a boil. Add carrots, potato, and celery and cook for about 5 minutes to give them a head start on softening. Turn down heat to medium and add all remaining ingredients. Cook until vegetables and lentils are soft, about 20-30 minutes.

Note: If your lentils are canned, rinse and follow this recipe as is, if they are dried, soak the lentils over night or 6-8 hours before beginning.