2/3 cup lentils, rinsed and drained
2-1/2 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, chopped
2 tbsp. chopped parsley
2 tbsp. chopped winter savory leaves
1 tbsp. olive oil
2 cloves garlic
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup diced canned tomatoes with liquid

Vegetarian Lentil Soup

1. In medium saucepan cook lentils, water, celery, carrot, onion, parsley, savory, olive oil, garlic, bay leaf, salt and pepper until lentils are tender, for about 20 minutes.
2. Stir in tomatoes. Bring to a boil, then lower heat and simmer for 20 minutes more.
3. Discard bay leaf and puree 1 cup of the mixture in a food processor, if desired. Return the pureed soup to the pan and reheat.
4. Place a lemon slice in each soup bowl and pour the soup over it. Serve at once.
   Serves: 2
   Preparation time: 40 minutes