Greek Lentil Soup

• 1 lb lentils
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped into coins
• 3 garlic cloves, minced
• 28 oz can of whole tomatoes
• 1 bay leaf • 4 sprigs parsley
• 1 tbsp chopped basil
• 3 tbsp oregano
• Salt and freshly ground black pepper

Soak lentils in 3 quarts of water overnight. Alternatively, bring to a boil and cool. Regardless of the preparation method, reserve water for the soup.

In a large stock pot, combine onion, celery, carrots, garlic, tomatoes with juice, bay, parsley, basil, and oregano with the lentils and their soaking liquid. Add 1 teaspoon of salt and 10 grinds of the pepper mill. Bring to a simmer over low heat for 2 hours or until the lentils are tender.