Lemony Greek Lentil Soup | Food Stuff

Ingredients

• 1 pound brown lentils
• 12 ounces scrubbed and chopped carrot
• 3 quarts cold water
• 1 teaspoon dried thyme
• 1/4 cup lemon juice
• 2 teaspoons dried basil
• 2 teaspoons fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons salt
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 28 ounces can whole tomatoes
• teaspoon (if none available, add 1 more dried)