Lentil Soup
2 T. olive oil
1 small onion
1 stalk celery
1 large carrot
1/2 lb lentils
2 quarts water
2 cup tomato juice
handful fresh spinach
fresh basil
garlic powder

  1. Chop onion, celery and carrot into very small pieces and saute in  the olive oil for only a few minutes in bottom of 6-10 quart pan. 
  2. Rinse dried lentils (1/2 of a typical store 1 lb. bag) and put in pan with veggies immediately followed by the 2 quarts of water.
  3. Cook 3/4 - 1 hour until lentils are soft. You may have to add some water as they swell and absorb the 2 quarts. 
  4. Add two cups of any brand of tomato juice (don't use the seasoned V-8) and if you have fresh spinach use a large handful of washed spinach.
  5. Add several sprigs of fresh basil in available or tablespoon of dried basil. Sprinkle some garlic power, pepper and salt to taste.
  6. Cook about 10-15 minutes after tomato juice and other items have been added.
Makes about 8 servings and is good reheated.

COMMENTS:  The tomato juice and basil are really the key ingredients for this soup for its great flavor. 

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