Lentil Soup

  • 1 ½ cups dried lentils
  • 1 bouillon cube (vegetable bouillon works fine)
  • 1 (160z) can whole tomatoes
  • 1 large onion diced
  • 1 carrot diced
  • 4 medium potatoes cubed
  • 1 bay leaf
  • 1 clove garlic crushed
  • 6 cups water
Combine all ingredients in a large pot, bring to a boil, reduce to simmer and cover. Cook 1 ½ hours. Remove bay leaf and add salt and pepper to taste. Add more vegetables if you prefer a thicker soup (this one is a nice hearty one with extra vegetables. It freezes well.)