Soup - Italian Lentil 

Season with salt and pepper to taste.
Sprinkle with parmesan if you want.

*Maybe add sausage or ground pork or even make it a creamy milk based soup.
In 8 qt pot the night before you want the soup, soak:
1 lb whole green lentils (Trader Joes)
1 T apple cider vinegar
fresh water to cover

In the morning (or 7-12 hours) rinse thoroughly with fresh water.

In the now empty pot saute:
2 onions in
olive oil
1 T salt

Saute in:
1 lb diced carrots
Lower the heat to a gentle simmer, cover and let cook up to an hour. This makes a rich base for the soup.

Add in:
1 lb celery
basil, oregano, thyme, black pepper,
1 T salt
saute gently

Add in:
the soaked lentils
tomatoes (use my reduced roasted tomatoes from the freezer)
bring to a gentle simmer again. Cover and cook about 15 minutes.

Stir in:
2 qt (about 6-7 cups actually) chicken broth, which I have in my freezer.
Simmer gently, covered.

Add in:
cook just until soft but fresh tasting.

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