Ingredients

• 2 t sunflower or olive oil
• 1 large onion, chopped
• 2 celery ribs
• 3/4 C split red lentils
• 2 large tomatoes, seeded, peeled and roughly chopped
• 4 C vegetable stock or chicken stock
• 2 t dried Italian herbs
• salt and pepper to taste
• parsley to garnish

Directions

1. Heat the oil in a large saucepan.  Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the lentils and cook for 1 minutes
2. Stir in the tomatoes, stick, dried herbs, salt, and pepper. Cover, bring to a boil and simmer for about 20 minutes, stirring occasionally.
3. When the lentils are cooked and tender, set the soup aside to cool slightly.
4. Puree in a blender or food processor until smooth. Season with slat and pepper, return to the saucepan and reheat gently until piping hot. Ladle into soup bowls to serve and garnish each with chopped parsley.