Hearty Red Lentil & Vegetable Soup

Its soup season and lentils are usually part of the daily diet at my house. I eat this soup almost everyday for lunch during the winter months and I haven't gotten sick of it yet. Yummy, healthy and easy to make many different variations, I often just use the lasts of whatever vegis I have in the fridge. This is a big pot full, you'll have plenty to freeze!

Hearty Red Lentil & Vegetable Soup

2 onions (roughly chopped)
1 red sweet pepper (roughly chopped)
1 green bell pepper (roughly chopped)
2 jalapeno peppers (finely chopped)
1 bulb garlic ( finely chopped)
5 tomatoes (roughly chopped) or 1 16 0z can
1 bunch celery (roughly chopped)
6 carrots (roughly chopped)
4 cups fresh spinach (roughly chopped) Frozen can be substituted
4 cups red lentils
12 -16 cups water (chicken stock can be substituted in whole or in part)
3 T olive oil
1 T sugar
4 bay leaves
3 T dried thyme
4 T dried basil
1 T dried oregano
Salt to taste

In a large stockpot, heat olive oil on high, add onions, garlic, carrots, sugar & bay leaves allow to brown, resisting the urge to stir constantly (the browning adds the majority of the flavour). Once well browned, add peppers and celery, allow to brown, add tomatoes, and remaining spices, bring to a boil and add remaining ingredients. Cover and let simmer 30-45 minutes and salt to taste. When you keep vegis covered while they cook, they retain more of their vitamins!

Serve with fresh warm bread & Munster cheese or whatever pleases you!