Fresh Tomato, Lentil and Onion Soup

Now that the temperature is dropping, the Smith household will be making plenty of homemade soups.  Here's one to kick off the fall/winter season.

Fresh Tomato, Lentil and Onion Soup  (from The best-ever vegetarian CB)

Serves 4-6

2            teaspoons sunflower or

              olive oil

1            large onion, chopped

2            celery ribs, chopped

¾           cup red lentils

2            large tomatoes, peeled

              and roughly chopped

3 ¾        cups vegetable stock

2            teaspoons dried herbs

             Provence (I used savory, 

              basil, thyme & rosemary)

              salt & pepper to taste

**Easy way to peal tomatoes:  drop tomatoes into boiling water until you see the skin start to crack.  Remove tomatoes, let cool slightly and skin should peel off easily.

Heat oil in large saucepan.  Add the onion and celery and cook for 5 min., stirring occasionally. Add the lentils and cook for 1 min.

Stir in the tomatoes, stock, dried herbs, salt and pepper.  Cover, bring to a boil and simmer for about 20 min., stirring occasionally.            

When the lentils are cooked and tender, set soup aside to cool slightly.  Puree soup in blender or with an emulsion blender.