Lentil Soup
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes
Serves: 4-6

Ingredients:
2 c. green lentils
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
2 cloves of garlic, chopped
2 bay leaves
2 sprigs of rosemary
½ can of whole tomatoes, crushed by hand, or crushed tomatoes
¼ c. red wine vinegar
½ c. olive oil
2 tbsp salt

Directions:
Start by rinsing the lentils in a colander. Add the lentils to a large pot along with the chopped carrot, onion, celery, and the garlic.

Add enough water to cover the lentils and let it boil for 10 minutes.

Remove from heat and add the bay leaves, rosemary, crushed tomatoes, red wine vinegar, and olive oil and salt to taste (approximately 2 tbsp).

Put the pot back on the burner and bring to a boil for about 15-20 minutes or until the lentils are fully cooked through.

Pour the soup into bowls and top with a drizzle of olive oil.

Serve with your favourite crusty bread!

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Chef: Tina Kokonas
Director: Elenee Young
Video Production: Narra Studios
Video Editing: Kim Capiral, Narra Studios
Second Shooter: Brittany Murphy
Hair and Makeup: Glaiza Capiral, The Beauty Depth
Photography and Styling: Jessie Mann, Jessie Mann Photography

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