Lentil Soup


2 c green lentils (rinsed)
7 c water
14 oz Veggies (1 onion / 2 carrots / 2 ribs celery diced)
8 oz Yukon Gold Potatoes (Cubed)
2 Vegetable bouillion cubes (gluten free)
1 t oregano
1 t basil
1/2 t rosemary (crushed)
3 bay leaves
4 Garlic Cloves (chopped)
14 1/2 oz crushed tomatoes (canned)
1 ground pepper
1/8 t hickory salt
2 t red wine vinegar


Place lentils, water and next seven ingredients in large pot. Bring to a boil stirring well. Cover pot and cook over a low heat until lentils are tender (additional water can be added if mixture begins to dry). Add tomatoes and seasonings. Cook uncovered for a minimum of 15mins, adding more water if mixture seems too thick. Stir from the bottom often. Add vinegar and stir in just before serving.