Red Lentil Soup

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.