Lentil Soup

INGREDIENTS

1⁄4 cup margarine

1 cup celery, chopped

1 cup carrot, sliced

1⁄2 cup onion, chopped

1 cup dried lentils

2 garlic cloves, minced

1 bay leaf

2 cups chicken stock

1 tomatoes, peeled and chopped

1 teaspoon salt

1⁄4 teaspoon pepper

DIRECTIONS

• In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
• Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
• Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately