Spicy Vegetable Lentil Soup

Jason LaBarge and KGH


1 TBSP olive oil

1 medium onion

1 carrot chopped

1 red bell pepper, chopped

5 garlic cloves, sliced

2 quarts water

1 cup dried lentils

1 can crushed tomatoes, undrained

2 bay leaves

2 TBSPs balsamic vinegar

Salt and freshly ground black pepper


Heat oil in a large saucepan over medium-high heat.  Add onion, cook 5 minutes, stirring occasionally. Stir in carrot, bell pepper, and garlic.  Cook 3 minutes.  Stir in remaining ingredients except salt and pepper, bring to a boil over high heat.  Reduce heat, simmer uncovered 18 to 20 minutes, or until lentils and vegetables are tender.  Season to taste.