adapted from a recipe in Healthy Cooking

2 teaspoons olive oil
1 medium onion, chopped
2 celery ribs with leaves, chopped
2 smaller carrots, diced
6 cups water
1 cup dried brown lentils, rinsed
2 tablespoons chopped fresh fennel fronds*
1 tablespoon beef soup base
1/2 teaspoon black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 teaspoon dried Italian herb blend
salt to taste
Parmesan cheese for sprinkling soup

Directions:

Drizzle the olive oil in a large saucepan over medium heat.  Add the onion, celery and carrot and cook for about 5 minutes, or until vegetables are tender, but not browned.

Stir in the water, lentils, fennel fronds, soup base, pepper, and bay leaf. Bring to a boil.  Reduce heat to a simmer, cover, and let cook for about 25 minutes, or until lentils are tender. Remove and discard the bay leaf.

Stir in the tomato paste, dried herbs and salt to taste.  Cook for an additional 5 minutes.  Serve hot with Parmesan Cheese sprinkled on each serving.

Makes about 6 servings.

*Use the fresh herb that you have on hand.  Parsley, basil, and tarragon would all be excellent substitutions.

Soup