Olive oil
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4 cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes
Saute onions, carrots, celery, and cloves. It may take ten to fifteen minutes because of the quantity. Add the parsley, broth, lentils, and tomatoes. Bring to a boil and reduce heat and cook until lentils are tender. (approximately 40 minutes) Place about half of the soup in blendtec or blender. Pour back into pan and add more bouillon or broth, if needed. Season with salt and pepper and a little balsamic vinegar. Enjoy!
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