Lentil Soup

Ingredients

• 2 1/2 cups low salt canned tomatoes
• 2 tsps basil leaves
• 2 tbsps bay leaves, crumbled
• 2 tsps ground dried oregano
• 1 1/2 cups carrots, chopped
• 1/2 cup celery, chopped
• 1 cup kale, chopped
• 1 cup mushrooms
• 1 cup while onion, chopped
• 10 cups water
• 2 cubes vegetable stock
• 1 cup pasta sauce
• 3 tbsp balsamic vinegar
• 1 cup red lentils
• 1 cup green lentils
• 3 tsps garlic

Directions

1. Place onions, carrots and celery in a large soup pot with 2 cups of water.
2. Add basil, oregano, bay leaves and garlic and simmer until onions are soft.
3. Add canned tomatoes, remaining water and lentils and simmer for 45 minutes.
4. Add mushrooms, kale, pasta sauce and vegetable stock only after lentils are soft. Simmer until kale and mushrooms reach desirable consistency.
5. Remove from heat and add balsamic vinegar and salt and pepper to taste just before service.