Lentil Soup
Serves 4 to 6

• 2 medium-sized onions, finely chopped
• 1 head garlic, peeled and minced or pressed
• 1 1/2 tablespoons olive oil
• 2 cups green lentils
• 1/2 bunch celery, chopped into 1/2-inch pieces
• 5 carrots, sliced into 1/2-inch pieces
• 4 medium-sized patatoes , cut into 1-inch cubes
• 8 to 10 cups water or vegetable stock
• 2 bay leaves
• 1 tablespoon finely chopped parsley
• 1 teaspoon thyme
• 1 teaspoon oregano
• salt and pepper to taste

Sauté the onions and garlic in olive oil over medium heat for 5 minutes, or until soft, and then transfer to a large stockpot. Add all of the remaining ingredients and simmer, stirring occasionally, for 1 hour.

Serve immediately or, for a more flavorful soup, refrigerate for one day before re-heating and enjoying.