1 large onion chopped
2 stalks celery chopped
2 TB olive oil
3/4 c red lentils
15 oz can diced tomatoes with juice or 4 fresh plum tomatoes chopped
4 c vegetable broth or water with bouillon cubes
1/2  tsp thyme
1/2 tsp oregano
Salt and pepper to taste

1. Saute onions and celery in oil for 5 minutes on medium heat.
2. Add lentil and saute for 2 more minutes.
3. Add tomatoes, broth and seasonings and simmer for 30 minutes.
4. Blend half the soup to create a thickened consistency but to maintain texture.
Delicious served hot with crusty bread. Garnish with parsley and sour cream.

Serves 4