Hearty Lentil Soup

Note from Cheri: This soup is what my father affectionately (if not unappetizingly) called "garbage soup". In other words, you can use it to clean out the refrigerator and get rid of any leftover vegetables that might be hiding there. I've given some suggetions as to what to use, but feel free to mix and match the optional ingredients to your heart's content. As I'm a garlic lover and believer of its healing properties, the full head added here will add a remarkable flaver as well as help to keep your immune system high during cold winter months.

2 cups green lentils 1 head garlic, peeled and finely minced or pressed 2 med. onions finely chopped 1 1/2 T olive oil 1/2 bunch celery chopped into 1/2 inch pieces 4-5 carrots sliced into 1/2 inch pieces 4 medium potatoes cut into 1 inch cubes 8 to 10 cups water or stock 2 bay leafs (remove before serving) 1 T finely chopped parsley 1 tsp. thyme 1 tsp. oregano salt and pepper to taste Vegetable Options zucchini corn peas asparagus mushrooms bell peppers green beans tomatoes

1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft. 2. Add onions and garlic to stock pot with water or stock. 3. Add remaining ingredients and simmer, stirring occassionally for at least 1 hour. Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop