Lentil Soup

Lentil Soup is a workaday soup.  If Italian Wedding Soup invites you to a celebration, Lentil Soup says 'Stay home', or 'there's a storm coming' or 'Uh-oh, the Discover bill from Christmas came today'. This traditional winter staple is served as a meal accompanied by crusty Italian bread for dunking and helping you to enjoy every last lentil. Grazie to Bruna Danese of Chicago for sharing her recipe.  This recipe makes four generous servings.

Ingredients

1 cup  dried brown lentils
4 cups vegetable broth
1  14.5 oz can diced tomatoes
2  tablespoons olive oil
2  cloves garlic, finely minced
1  medium onion, diced
2 large carrots, peeled and sliced
2 stalks of chopped celery, including leaves
1 bay leaf
Salt and Pepper to taste

2 Tablespoons Balsamic vinegar, added just before serving (a sprinkle of parmesan cheese is nice, too)

Pour lentils in a bowl, cover with water, and allow to sit overnight.
Over medium heat, cook onions in the olive oil in a large soup pan. Add celery.  Once celery begins to soften, add garlic, tomatoes, vegetable stock and bay leaf. Pour in DRAINED lentils.
Bring to boil, reduce heat, and allow soup to simmer for 30 minutes.
Remove and discard bay leaf, then add vinegar.  Season with salt and pepper.