Lentil Soup

With Ruby's milk allergy, I have to basically learn a completely new menu of foods - all without cheese and sour cream, and, of course, without any other milk proteins such as whey or casein. My first NEW recipe was a lentil soup recipe from Cooking Light. This was actually quite impressive and will be a wonderful base for future soups which I will be adding various vegetables and meats to. Plus, it is going to be great for winter - hooray!

INGREDIENTS

2 Tbl Olive Oil
2 1/2 C Chopped Onion (sweet is preferred)
1 C Chopped Celery
1 C Chopped Carrot
1/2 tsp dried Thyme
4 garlic cloves, minced
1 bay leaf
1 1/2 C green lentils
4 C chicken broth
1 C water
1 (14.5 ounce) can petite cut diced tomatoes, drained
2 Tbl lemon juice
1/2 tsp salt
1/2 tsp Paprika
1 tsp Cajun seasoning
3/4 tsp black pepper

DIRECTIONS

Heat oil in large saucepan over medium-high heat. Add onion through bay leaf to pan and saute for about 12 minutes.

Add lentils and cook for 2 minutes, stirring constantly.

Stir in broth, water, and tomatoes - bring to a boil. Reduce heat, cover, and simmer for 40 minutes.

Remove from heat, let stand for about 5 minutes and discard bay leaf.

Add juice, salt, paprika, Cajun seasoning, and pepper.

Serve with crusty bread or rolls.