Red Lentil Soup by Regina Dillard

Ingredients

• 2 cups Red Split Lentils (soaked overnight)
• 8 Roma Tomatoes, hand-crushed or chopped (sub. 2 cans Fire-roasted Tomatoes)
• 4 Garlic Cloves, crushed (sub. 2 tsp crushed garlic - from jar)
• 2 Vegetable Boullions (sub 1 tsp Vegetable 'Better Than Boullion' paste)
• 2 Tbsp Tomato Paste
• 3 Celery Stalks, diced
• 3 Carrots, diced
• 1 Onion, medium, diced
• 3 Tbsp ISW Vegetable & Snack Seasoning
• 1/2 tsp Crushed Red Pepper Flakes
• 2 Bay Leaves, whole