Lentil soup

Ingredients:

• 3 Tbs olive oil


• 3 medium carrots, peeled and diced


• 3 medium celery stalks, diced


• 1 large onion, diced


• 3 cloves garlic, minced


• 4 sliced bacon, diced or ham, diced (optional, but makes it very good)


• 8-9 cups water


• 2 cups lentils picked over and rinsed (1 lb bag)


• 14.5 ounce can diced tomatoes, drained (I use italian flavored and then omit the thyme)


• 1 tsp dried thyme


• 1.5 tsp balsamic vinegar


• 1-2 tsp salt (more if you use water, less if you use broth etc)


• ground black pepper

Heat olive oil in a large soup pot over medium-low heat. Add carrots, celery, onion, garlic and bacon/ham and cook, stirring ocassionally, until tender but not browned, about 5 to 10 minutes. Stir in water, lentils, tomatoes and thyme. Cover and bring to a boil, reduce the heat, and simmer until the lentils are tender, about 30-45 minutes. Stir in balasmic vinegar, salt and ground balck pepper.

Recipe from The Joy of Cooking