Tomato Lentil Soup

Tomato Lentil Soup

2 cups chopped carrots

1 cup chopped onion

1 cup sliced or chopped celery

2 Tbsp margarine (melted) or olive oil

1 clove garlic, crushed

1 1/4 cups dried lentils

2 qts water

1 Tbsp salt

1 can (6 oz) tomato paste

1/4 tsp crushed dill weed or tarragon or marjoram, according to taste

Sauté carrots, onion and celery in margarine in large sauce pot until tender. Add garlic, lentils, water and salt. Simmer 45 minutes to 2 hours or until tender. Add tomato paste and herbs, stir. 6 to 8 servings. This recipe can be halved.
submitted by: Saralynn Jensen