Hearty Lentil Soup

Ingredients

• 3 cups lentils, sorted and rinsed
• 3 tablespoons margarine (I substituted oil)
• 1 1/2 cups chopped fresh tomatoes or canned tomatoes (I used one can diced and 1 can stewed)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 3 garlic cloves, chopped (I used a bit of minced garlic)
• 8-9 cups chicken broth or bouillon (I just use the powder from telma)
• 2 tablespoons juice
• 1 1/2 tablespoons dark brown sugar (didn't use it)
• 1 tablespoon red wine vinegar (didn't use)
• 1-2 teaspoon salt (didn't use)
• pepper (I put a lot in)
• fresh dill weed (to garnish, didn't use)

Directions

1. 1

   Soak the lentils in water to cover for at least 3 hours; drain. Heat margarine in a large skillet over medium-high heat and saute tomatoes, onion, celery, carrots, and garlic for 10 minutes or until tender. Add broth. Bring to a boil. Add lentils and reduce heat to low. Simmer, covered, for 2 1/2 hours, stirring occasionally. Stir in lemon juice, brown sugar, vinegar, salt, and pepper to tast. Simmer for 30 minutes, stirring frequently. Garnish with dill weed. Makes 6 to 8 servings.