Easy Lentil Soup

Cold, snowy days are the perfect time to cook a BIG pot of soup! This week has been no exception!
This soup was made made in under 2 hours, but sat on the cooktop all afternoon. Since it has no meat in it, I left it there until supper. When I rewarmed it, I added chicken broth to thin it since the lentils had absorbed much of the liquid.  It requires few ingredients, but the flavor is great! The white Balsamic vinegar adds a sweet and sour element. If you're not a huge fan, add a small amount first. You can always add more later! Or omit the white Balsamic vinegar and add a tablespoon of (fresh) lemon juice before serving.

EASY LENTIL SOUP

1 1/2 cups dried lentils, rinsed
1/2 cup extra virgin olive oil
1 large onion, chopped
3 carrots, diced ( about 1 heaping cup diced)
3 celery stalks, diced (about 1 heaping cup diced)
2 gloves garlic, minced
1 bay leaf
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper (or to taste)
1/2 teaspoon dried thyme
7 cups water (or chicken broth)
12 oz canned crushed tomatoes ( I used Pomi, Italian tomatoes in a little box)

Sautee vegetables in olive oil in large Dutch oven. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/2 hrs. Adjust seasonings as desired. (Now is time to add lemon juice, if you prefer  it to the vinegar!) Serve with freshly cracked black pepper and hearty bread! ENJOY!