Lentil Soup | Texas School for the Blind and Visually Impaired

Ingredients

• 5 cups chicken broth
• 3 cups water
• 2 ½ cups lentils, rinsed (I like the yellow or red lentils)
• ½ cup tomato puree or sauce
• 1 onion, chopped
• 1 rib celery, chopped
• 1 carrot, diced (optional)
• 3 cloves garlic, minced or 1 tsp. garlic powder
• 1 tsp. basil
• ½ tsp. oregano
• ¼ tsp. thyme
• 1 bay leaf
• Salt and pepper to taste