Lentil Soup recipe

Ingredients

• 1 cup (200 g) brown or green lentils
• 5 cups (1200 ml) water
• 14 1/2 oz (411 g) canned low sodium chicken broth or increase water to 6.5 cups
• 1 (150-250 g) small to medium onion, diced
• 2 (150 g) carrots, diced
• 1 (150-200 g) medium tomato or 2 small Roma tomatoes, chopped
• 1-2 stalks/ribs (120 g) celery, diced
• 2 tablespoons (15 ml) olive oil
• 1 teaspoon (5 ml) kosher salt
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) dried thyme
• 1 bay leaf
• 1/8 teaspoon (1.25 ml) ground anise (optional)
• Fresh ground black pepper to taste
• 2-3 tablespoons (30-45 ml) flat leaf parsley, chopped
• 1 tablespoon (15 ml) fresh basil, chopped or 1/2 teaspoon (2.5ml) dried