Soups
1 cup dried lentils
4 cups Chicken or vegetable broth
2 fresh tomatoes or 1 small can whole or crushed tomatoes
2 celery stalks with leaves attached
2 small cooking onions
bay leaf
salt and pepper
1 teaspoon Sage
1 Finely chopped jalapeno pepper
Extra soup may be refrigerated and reheated later. Keeps for a few days. You may also freeze soup in individual containers for later use.
Wash and soak lentils in water for at least 3 hours or overnight
Dice celery stalks and leaves into small pieces.
Dice onions.
Dice fresh tomatoes or crush whole canned tomatoes.
In a large soup pot add lentils, onions, tomatoes, celery, bay leaf, a pinch of baking soda and broth; heat to a boil.
Reduce heat to simmer. Cover with lid and cook for about two hours.
Add salt and pepper to taste and more water if a lighter consistency is desired.
May be served as is or fresh cooked noodles of choice may be added.