Mediterranean Lentil Soup

This recipe comes from a college roommate who brought it home from a study abroad in Egypt. It started out as one of the few lentil recipes I actually liked and has the added bonus of being healthy. Isaac even liked it. Thanks, Egypt.

The vinaigrette originally had 1/3 C. olive oil, so if you want to be authentic, go for it. I skinnied it down a little.

Mediterranean Lentil Soup
Source: Brook Gotberg

1 large sweet onion, diced
1-2 stalks celery, chopped
2 large cloves garlic, minced
1 T. tomato paste
1 (28 oz.) can peeled whole plum tomatoes, drained and chopped (or used diced or crushed tomatoes)
1 1/2 tsp. thyme
1 1/2 C. dried lentils
2 bay leaves
6 C. broth (beef, chicken, or vegetable)

Vinaigrette:
2 T. red wine vinegar
1 T. olive oil
1 T. dried parsley (use fresh if you have it)
1 T. dried basil (or fresh)
salt & pepper

Saute onion, celery, and garlic in large saucepan sprayed with non-stick spray. Stir in paste, tomatoes, thyme, lentils, and add bay leaves and broth. Cook until lentils are soft (about 1/2 hour). Just before serving whisk vinaigrette together and add to soup.