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The weather in Ohio has finally started to get a little cooler. Cool weather makes me crave a nice bowl of homemade soup. I love having it cooking on the stove for a couple hours. It makes the house smell wonderful. I decided to make a simple lentil soup. I have never bought them dry. They have a flavor and texture similar to a red or black bean. There are many varieties of lentils, I chose a brown lentil. They are packed with protein, only second to the soybean. The flavor us this simple soup is amazing. Using the lentils was a breeze, no soaking required because they are so small. Lentils also have a relatively high phytate content which in some people give them stomach issues, yikes belching, and gas that’s never good. The phytates can be reduced by soaking the lentils in warm water overnight.

You’ll need:
2 tablespoons of oil
2 carrots sliced thinly or diced
2 cloves of garlic minced
1 teaspoon of oregano
1 teaspoon of basil
1 bay leaf
2 cups of lentils, uncooked
10 cups of chicken broth
1 can crushed or diced tomatoes 14.5-ounce can
2 tablespoons vinegar
salt and pepper tp taste
In a skillet heat the oil and saute the onion and garlic until softened.
Add the oregano, basil and bay leaf. Cook for a couple minutes, stirring often.

Combine the lentils, chicken broth and sauteed onion and garlic in a large stock pot.
Bring to a boil and reduce heat and simmer for about 1 1/2 hours.
Stir in the vinegar and season with salt and pepper.
Ready to serve.