dan's lentil soup

A favorite of my sister...

• 2 stalks celery
• 1 onion
• 2 large carrots
• 14 1/2 oz can crushed tomatoes
• 96 oz chicken broth
• 1 bag dried lentils
• 1/4 c uncooked quinoa*
  

1. Cook the vegetables (rough cut) in the broth until they are mushy.
2. Dice the veggies and saute them, then return to broth.
3. Bring broth to boil, then add lentils, quinoa and tomatoes. Cook until lentils and quinoa are soft. (about 45-50 minutes).
   
4. Mush about 1 cup of beans and return to soup (to add thickness).

Serve with crusty bread and a dallup of creme fraiche or sour cream.

*Since taking this soup into my own kitchen, I've added the quinoa to the mix. It adds texture as well as about 5g fiber and 12g of protein (estimates only).