Lentil Soup

In a pot over medium-high heat, add Olive Oil (2 Tbsp) and the Onion (1) . Saute until nice and translucent. Add the Garlic (to taste) , Celery (2 stalks) , and Carrots (2) . Mix and cook for 5-7 minutes or until the veggies are nice and soft.

Add the Dried Basil (1/2 tsp) , and Dried Parsley (1/2 tsp) . Mix. Add the Vegetable Broth (18 fl oz) , Water (2 cups) , Lentils (1 cup) , and Canned Crushed Tomatoes (1 2/3 cups) . Bring to a boil.

Lower the heat and cover the soup until the lentils are tender, about 20 minutes. Halfway during the cooking, add Salt (to taste) and Ground Black Pepper (to taste) .