Lentil Bean Soup

Lentil Bean Soup Recipe

2 carrots

2 stalks of celery

1 onion

2 cloves of garlic (or more)

1/4 cup of olive oil

1 can of whole tomatoes and basil

2 tbs of ketchup

1/2 bag of dry lentil beans

fresh ground black pepper to taste

salt to taste

fresh oregano

fresh tyme

1 bay leaf

Soak lentil beans in water, overnight. Rinse. Boil a quart of water. Heat some of the olive oil to slight smoke in French/Dutch oven. Add chopped onions. Add some salt to sweat the onions. Add chopped garlic. Stir with wooden spoon. Add chopped celery. Add chopped carrots. Add tyme and Oregano to taste. Add lentil beans. Stir. Add a can of tomatoes. Stir. Add half of the boiling water. Add Bay leaf. Add Ketchup. Add the rest of the Olive Oil. Cover and simmer on low/med heat for an hour and a half.

Serve with a small ball of Mozzarella per bowl. Two Calamata Olives.