Greek Lentil Soup

INGREDIENTS

• 6 T lemon juice
• 1 bay leaf
• Sprigs of fresh rosemary and oregano
• 1 garlic clove, minced
• 7 C water
• 2 t salt
• 1 ½ C (12 ounces) brown lentils
• 1 bay leaf
• 1 cinnamon stick
• 2 T olive oil
• 1 onion, chopped
• 3 carrots, peeled and cut into bite-size pieces
• 2 large tomatoes (or a 14-ounce can diced tomatoes)
• Salt and pepper to taste

PREPARATION

1. Mix lemon juice, bay leaf, rosemary, oregano and garlic and let steep.
2. Set aside to steep at room temperature.
3. Bring water and salt to a boil.
4. Add rinsed lentils, bay leaf, cinnamon stick, olive oil, onion and carrots to pot. Cover and simmer for about 25 min.
5. Add grated or canned tomatoes to the pot and let simmer for another 20 min or until lentils are fully cooked.
6. Remove the cover and let cook for 5 to 10 min until the soup is thick and soupy.
7. Remove from the heat, stir in 3 T of the lemon mix. Taste and add more if desired, season with salt and pepper.