Ingredients
1 Tbsp. olive oil
2 c. chopped onion
1 tsp. minced garlic
6 c. water
2 c. lentils, rinsed
2 c. diced carrots
2 c. sliced mushrooms
1 c. diced celery
1 bay leaf
1 tsp. dried rosemary
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Heat oil in heavy large saucepan over medium heat. Add onion and saute until golden. Add garlic and stir 2 minutes. Add 6 cups water, lentils, carrots, mushrooms, celery, bay leaf and rosemary and bring to boil. Reduce heat to medium, cover and simmer until lentils and vegetables are tender, adding more water if soup is too thick, about 45 minutes. Discard bay leaf. Add tomatoes and simmer 5 minutes. Season to taste with salt.
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