Old Fashioned Lentil Soup

6 cups chicken or vegetable stock
1 cup dried lentils
2 tbsp. extra virgin olive oil
2 cloves fresh garlic, chopped
3 celery stalks, chopped
1 large onion, chopped
3 large carrots, peeled and chopped
1 (15 oz) can diced tomatoes,,,
salt and pepper, to taste

Instructions

In a large non stick Dutch oven over medium-low heat saute the onions, garlic, celery and carrots until soft, stirring occasionally until the onions are transparent, about 5-8 minutes. Add the tomatoes and the salt and pepper.

Add in the lentils and the broth and bring to a boil. Lower the heat to a simmer and cook until the lentils are soft, about 45 minutes. You may need to add more broth as the soup gets thicker as it cooks. Enjoy!