Greek Lentil Soup

Serves 6

Ingredients
* 1 cup lentils
* 1 medium sweet onion
* 2 large carrots
* 2 sticks of celery
* 4 cups veggie broth plus extra for sautéing
* 2 - 4 tablespoons tomato sauce
* 3 garlic cloves
* 3 bay leaves
* Himalayan pink salt, ground black pepper & dried oregano to taste

* Traditional toppings to drizzle on top:
* vinegar
* lemon juice
* I prefer a drizzle of hot sauce

Instructions
1. Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
2. Peel and chop the onion, carrots and celery and slice the garlic cloves.
3. In the pot, sauté the onion, carrot and celery with veggie broth until semi soft. Add the garlic and sauté for about one minute.
4. Add lentils and tomato sauce and stir for one minute.
5. Add the 4 cups of veggie broth, bay leaves, oregano, salt and pepper to taste.
6. Bring to a boil and simmer over very low heat until lentils and vegetables are .cooked, about 15 minutes. Check periodically to see if more broth is needed. Enjoy!
Authors Notes:
I sauté with veggie broth but you can also use your favorite oil if you sauté with oil. The salt, pepper and oregano are to taste, so start with a little bit and continue to try the soup until you achieve the flavor you want. Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!

Tips to prep ahead: Wash and chop the veggies. Rinse and partially cook the lentils.
Recipe by Veggies Don't Bite at http://www.veggiesdontbite.com/2015/05/27/greek-lentil-soup-fakes/
Foodie Fran's Notes:
I do not add the traditional toppings, but I add grated Parmesan cheese.
When the soup is cooked, I puree half of the soup for  a creamy texture