Lentil and Vegetable Soup

2 15oz cans of the small yellow lentils
keep the liquid from the can.
1 1/2 lemon juiced.
1 onion diced.
1 potato diced.
4 celery stocks chopped.
3tablespoons olive oil.
1 cup water.
salt &black pepper to taste.
1tablespoon diced parsley fresh or dry.

how2:

In a pot add oil, on med/low heat saute the potatoes until slightly golden and they appear to be almost cooked.
Once done, set them aside in a small plate.
To the pot add onions and celery saute until the onions become transparent.
Add the 1 cup of water to the celery and onions,ring to a boil for 15mins.
once it appears the liquid is slightly reduced and onions are soft, add the potatoes back in.
allow them to cook in the broth for another 15mins until fork tender.
once the potatoes and vegetables appear to be cooked add in the lentils with their can liquid.
bring to a simmer on low heat. be sure not to over cook them they will turn to mush or separate from their casing. salt and pepper them.
once the soup comes together and all the vegetables are ready remove from the heat and add in the lemon juice and parsley. allow it to sit on the warm burner to heat threw.
place in serving bowl.
enjoy !

TIP:
if you cannot find them you may cook your own
and set them aside with their water you cooked them in.

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