SOUP DE LENTILLES AUX TOMATOES by CHEF DAN serves 6

INGREDIENTS:
3 TBSP. OLIVE OIL
2 ONIONS, CHOPPED
4 CARROTS, SLICED INTO ROUNDS
2 STALKS CELERY, CHOPPED
6 CUPS CHICKEN BROTH
1 POUND GREEN LENTILS
1 (14.5OZ) CAN DICED TOMATOES
1 TBSP. DRIED THYME
1 TBSP. DRIED PARSLEY
2 TBSP. (UNDILTERED) APPLE CIDER VINEGAR
SALT & PEPPER TO TASTE

DIRECTIONS:
1. IN A HEAVY SOUP POT, HEAT THE OLIVE OIL OVER MEDIUM HEAT.
2. ADD ONION, CARROTS, CELERY, AND GARLIC, STIRRING OCCASIONALLY FOR ABOUT 15 MINUTES. OR UNTIL NICE AND BROWN.
3. ADD STOCK, LENTILS, TOMATOES, AND SPICES.
4. BRING TO A BOIL, THEN SIMMER FOR ABOUT 35 MINUTES OR UNTIL LENTILS ARE TENDER.
5. TOWARDS THE END OF COOKING STIR IN THE VINEGAR AND S & P.
                                         ENJOY DAN:                          hallelujah