Featured Recipe - Simple Lentil Soup - Walter Stewart's Market

Ingredients

• 1 cup red lentils, rinsed and picked over for small stones
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 2 celery stalks or 3 celery hearts, chopped
• 1 teaspoon dried oregano
• 12 cups (or three 32-ounce boxes) low sodium vegetable stock or chicken stock
• salt
• pepper
• 1 bunch fresh leafy vegetables (spinach, Swiss chard, or kale), cut into thin slivers
• 1/2 cup chopped fresh parsley
• 1/4 cup brown rice or barley
• 1 1/2 cups chopped tomatoes (fresh or one 15-ounce can chopped tomatoes)
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 1 teaspoon Herbes de Provence