Lentil Soup with Tomatoes
1 tbsp olive oil
1 onion, finely chopped
1 celery stock, chopped
2 carrots, chopped
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
1 cup lentils, picked over carefully and rinsed
3 small tomatoes, watched and diced
4 cups water or vegetable stock
Sea salt to taste
1. In a large pot heat olive oil until it shimmers. Add onion and cook until it is translucent, about 5 minutes. Add celery and carrots and cook until they begin to soften, another 5 minutes.
2. Add herbs and lentils and stir until lentils are coated. Cook for a minute. Add tomatoes and water, and then stir. Heat to boiling, then reduce heat and simmer and cook until lentils have softened and are cooked through, about 35 to 40 minutes.
3. Ladle into bowls and add garnish, if using. Serve immediately.