This is a recipe my husband Josh wrote up in college - he was such an earnest young hippie back then! It's super easy, and super delicious. This recipe makes a pretty big pot of soup, so we end up enjoying it for several meals. We like to buy a loaf of whole wheat crusty bread and put a couple of slices on the bottom of the bowl, then ladle some soup over it and top the whole thing with some shredded cheese. It's tasty and very filling.
This soup requires very little prep time, but needs a little more time to cook, so you can throw everything in the pot while the baby naps and it should be ready in time for dinner.
2 cups lentils
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped carrots
1 clove garlic, minced
1/2 teaspoon oregano (dried)
16 oz can tomatoes (I use crushed or diced.)
2 tablespoons wine vinegar
Wash lentils, drain and place in soup pot. Add 8 cups of water and remaining ingredients, except tomatoes and vinegar. Cover and simmer 1-1/2 hours. Add tomatoes and vinegar. Simmer, covered, 30 minutes longer.