2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 med. onions finely chopped
1 1/2 T olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or stock
2 bay leafs (remove before serving)
1 T finely chopped parsley
1 tsp. thyme
1 tsp. oregano
salt and pepper to taste
1. Saut? onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occassionally for at least 1 hour.
Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop