Tomato Lentil Soup

Make this soup for days and nights when you don't want to have to think too hard. The comforting tomato broth and minced vegetables fondly remind us of canned tomato vegetable soups, with an upgrade of meaty and delicious Flourist Laird Lentils. Feel free to make adjustments to the broth and tomato juice ratio based on personal preference.  

Tomato Lentil Soup
1/4 cup olive oil
1 medium white onion, finely diced
2 cloves garlic, minced (optional)
2 medium carrots, finely diced
2 celery sticks, chopped
1 tbsp sea salt
1 small can whole tomatoes, with juice
2 medium peeled potatoes, peeled and finely diced
4 cups tomato juice
3 bay leaves
1/3 cup fresh dill, or 2 tbsp dry dill
1/3 cup Italian parsley, minced
1.5 cups Flourist Laird Lentils
1/2 tsp white pepper
1/2 tsp black pepper
4 cups vegetable, turkey, or chicken stock
3-4 cups water, as desired

In a large soup pot add the olive oil, onions, garlic, carrots, celery, and salt. Saute until vegetables are almost tender.

Add the canned tomatoes, diced potatoes, tomato juice, bay leaves, salt, dill, parsley, lentils, white pepper, black pepper, and the stock. Bring to a boil stirring occasionally until the lentils are tender but still somewhat firm (about an hour). Add water during the cooking method as needed, 3 to 4 cups is perfect.