Soup - Mediterranean Style Tomato and Lentil

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• Ingredients:
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• 1.5 tablespoons avocado oil or use some water if no oil based
• 3 carrots, diced
• 2–3 celery stalks, diced
• 1 large onion, diced
• 3–4 cloves garlic, minced
• 1 red bell pepper, diced
• 1lb dried lentils
• 2 15 oz cans diced Italian tomatoes, with liquid
• 4 cups vegetable (or chicken) stock
• 5 cups water
• 1 TB herbs de provence
• 4 bay leaves

1. Directions
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3. In a large pot, heat olive oil and add diced carrots, celery, onion, pepper and minced garlic. Season with 2 pinches of salt and fresh ground pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant.
4. Add lentils, diced tomatoes, vegetable or chicken stock and water to vegetable mixture. Add herbs de provence and bay leaves (this brings out the savory part nuances)
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6. Bring soup to a slow boil over medium high heat for a few minutes, then back down to a simmer over low heat. Simmer, with lid on, for about 45 minutes stirring occasionally, until soup starts to thicken.
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8. Taste at the end for any additional salt and pepper as its cooking and add more water if it gets too thick. 
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10. Add water if you want a more soup based less if going stew based.

Use an emulision blender on part of the soup stew if you want a different consistency on the texture.