Vegetable Lentil Soup

2 Medium Sized Carrots

2 Medium Sized Celery Stalks

1 Medium Sized Onion

¾ lb Small Red Potatoes

1 Clove Garlic

2 tbsp Olive Oil

1 14 1/2 to 16 ounce can Italian-style Stewed Tomatoes

1 cup Dry Lentils

2 13 3/4 to 14 1/2 ounce cans Low Sodium Chicken Broth

Dice carrots, celery and onion. Cut potatoes into 1/2 inch pieces. Mince garlic.

In a 5 quart Dutch oven over medium-high heat, in hot olive oil, cook carrots, celery, and onion until tender, stirring occasionally.

Add garlic and cook, stirring, just until garlic begins to brown.

Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 cups water. Stir with spoon to break up tomatoes.

Over high heat, heat to a boil. Reduce heat to low. Cover and simmer 50 minutes.