Lentil Soup

I've been a bad blogger, I know.  However, if you are like the rest of the country and have had this miserable cold that's been going around, you understand.  I have been sick for 2 weeks now.  All I want is soup (which is a good diet considering my upcoming Mexico trip), so I have a lot of soup recipes headed your way.  I made a double batch of this lentil soup and froze a ton of it.  It's straight out of the Joy of Cooking, minus the meat and a slight adjustment of the balsamic (a little more).  If you're not feeling well, this will help, plus it's a satisfying meal.  Tip: I like to pull out the food processor for the carrots, celery, onion and garlic instead of doing all that chopping and I suggest you do the same: especially if you're under the weather.

3 Tablespoons EVOO
3 medium organic carrots, peeled and diced
3 organic celery stalks, diced
1 large organic onion, diced
3 cloves organic garlic, minced
8 cups water
2 cups organic lentils, rinsed
1 14 1/2 oz. can organic diced tomatoes, drained
1 teaspoon dried thyme
2 teaspoons balsamic vinegar
2 teaspoons salt
1 teaspoon fresh ground black pepper

Heat EVOO in large soup pot over med-low heat.  Add carrots, celery, onion and garlic and cook 8-10 min until tender.  Stir in water, lentils, tomatoes and thyme.  Bring to a boil, reduce heat, simmer until the lentils are tender, 35-45 min.  Stir in vinegar, salt and pepper and serve or freeze.