(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.