Italian Lentil Soup

In a medium size pot soak lentils in water overnight.

The next day, drain off the soaking water and put the fresh water in the pot with the lentils. Add diced onion, carrots, celery, and bay leaves. Cook on low/medium heat for 45 minutes, stirring occasionally, or until lentils are soft. Add water as needed for a soupy meal or keep it with less water for more of a stew.

When lentils are softened, saute minced garlic and parsley in olive oil in a small pan over low heat. Saute for 2-3 minutes on low heat and then add the garlic mixture into the lentils. Stir thoroughly and serve warm.

Lentils are an inexpensive yet extremely healthy and filling meal. I serve a small fresh garden salad with the lentils.