(I make a big pot—divide it up and freeze in one-serving containers and just thaw in fridge overnight before I want to use it)

4 cups water and 1 cup reduced sodium chicken, vegetable or beef stock

1 cup brown lentils

4 stalks celery chopped

2 carrots chopped

1 onion chopped

4 bay leaves

4-5 cloves of garlic—whole

Herbs de Provence or basil and oregano

1 tsp. sea salt, fresh ground black pepper

Thyme, dill weed

Several dashes kelp-type seasoning

1 small can tomato sauce

Bring lentils, vegetables, bay leaves, water and stock to a boil on high heat. Reduce to low heat and simmer covered 1 hour until lentils are tender. Add in all seasonings and tomato sauce and continue to simmer an additional 15-20 minutes. Can also add frozen chopped spinach if desired.

I serve it like my mom used to—put 1 tsp. olive oil and 1 tbsp. raw apple cider vinegar into the bowl with the soup.