1T
olive oil
1
celery stalk
1/2
medium yellow onion, chopped (1/2c)
1-2 medium sweet potatos, peeled and chopped
1
garlic clove, minced
3/4
c dried red lentils
1qt
broth of choice (I prefer chicken to veggie, but they are both good)
1t oregano
1t parsley
1/2t
thyme,
2t cider vinegar
Heat
oil in large stockpot over medium high heat. Add vegetables, saute
6-8 minutes, stirring often, until onion is translucent. Add garlic
and lentils. Cook for 2 minutes, stirring constantly. Add broth.
Bring to boil and reduce heat to low. Simmer for 30-40 minutes until
lentils are tender (can puree here for babies). Add herbs and
vinegar; cook for approx 10 minutes more. Serve with dollop of plain
yogurt or sour cream if desired. I usually double the recipe for leftovers.
