Moosewood Lentil Soup

     I have made lots of lentil soups, yet I've never made the same recipe twice.  There are just so many different variations.  This week I turned to my Moosewood Cookbook for guidance and this is what I came up with.  Now that the weather is finally feeling a bit chillier, this will make a perfect winter's day lunch.

Moosewood Lentil Soup

Ingredients
3 cups dry brown lentils
7 cups water
1/2 tsp salt
2 stalk celery, chopped
2 carrots, chopped
1 large onion, chopped
4 cloves of garlic, crushed
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
black pepper
3 medium tomatoes

Method
1. Add lentils, water, and salt to a large pot.  Bring to a boil and then simmer, with the pot partially covered, for 20-25 minutes.  Stir occasionally.
2. Add the vegetables, herbs, and black pepper.  Continue to simmer for 25-30 more minutes.
3. Bring a small saucepan of water to a boil.  Add the tomatoes for 10 seconds.  Remove the tomatoes, peel the skin, and remove all seeds.  Add the tomatoes to the soup and cook for an additional 10 minutes.
4. Drizzle with vinegar or balsamic vinegar before serving.

Other Lentil Soups I've Attempted:
Wheatberry and Lentil Soup
Spinach and Lentil Soup
Another Lentil Soup