Lentil Soup

Ingredients

One stalk of celery
1 cup chopped carrots
1 small onion, diced
1.5 cups of dried lentils
2 medium red potatoes, cubed
1.5 T fresh rosemary
1/4 c. chopped sundried tomatoes (*not* oil packed)
9 cups of water
salt and pepper to taste

Directions
Soak the lentils for one hour, or rinse well. In a large stock pot, combine lentils, carrots, celery, onion, and potatoes. Bring to a boil and reduce to medium-high heat until lentils and potatoes are tender, about 30-45 minutes. Add more water if the soup gets too thick.

Once lentils are tender, add rosemary, sundried tomatoes, salt, and pepper. I use quite a bit of salt (usually about 1.5 tablespoons). Simmer for another 10 minutes and serve hot.

As a main course, this serves 4. As a first course, it will serve 8.