Lentil Soup with Tomato

1 small onion chopped

1 carrot peeled and chopped

2 tbsp olive oil

1 small potato peeled and cut to 1 inch pieces

½ cup green lentils

4 cups water

1 bay leaf

1 tsp salt

1 tsp pepper

½ tsp garlic powder

1 can diced organic tomatoes

2 cups vegetable broth

In a heavy pot, heat olive oil over medium heat.  Add chopped onion and carrot, cook until onions begin to sweat and start to brown.  Add potato, lentils, 4 cups water and bay leaf.  Bring to a boil.  Reduce heat, simmer covered for 1 hour or until vegetables are tender.  Remove pot from heat and remove bay leaf.  Add diced tomatoes, salt, pepper and garlic powder.  Remove about 1½ cups of soup and reserve on side.  Using a hand stick blender puree remaining soup in pan.  If you do not have a stick blender you can use a regular blender and return pureed soup to pan.  Return reserved soup to pan and thin with vegetable broth.  Heat through.  Serve with crunchy baguette and grated cheese.

Makes approximately 6 cups.