Vegetable Soup

 Serves 6

¾ c. dry lentils

5 c. veg broth

2 cloves minced garlic

½ onion, chopped

2 carrots, peeled and sliced

2 celery stalks, chopped

1 medium potato, chopped

½ c frozen peas

1 can diced tomatoes

oregano, to taste

rosemary, to taste

thyme, to taste

1 bay leaf

1 T balsamic vinegar

Saute onions in pot.  Add garlic and celery.  Add remaining ingredients excluding vinegar.  Simmer till tender (30-40 minutes).  Remove bayleaf, add vinegar.