Lentil Soup

-1 T olive oil

-1 medium celery stalk, diced

-1 carrot, diced

-1/2 medium yellow onion, diced

-3 garlic cloves, minced

-salt and pepper

-1 quart vegetable broth

-1 (15-ounce) can diced tomatoes with liquid

-1 1/4 cups lentils (any color), rinsed

Heat the oil in a large saucepan over medium heat. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, or for about 10 minutes. Stir in the garlic and cook until fragrant, or for about 1 minute. Season with several generous pinches of salt and pepper.

Add the broth, tomatoes, and lentils and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 20-30 minutes more. Taste and season with more salt or pepper as needed, and serve.

Note: If using red lentils, the texture of the soup will be a bit softer or creamier, as the red lentils tend to fall apart and lose their shape when cooked.  Even if this happens, the soup will still be delicious.