Lentil Vegetable Soup

I love meat, don't get me wrong, but sometimes I enjoy a good meat free meal.  And this soup fits the bill.  If I were to serve a meat free supper, I am pretty confident that my husband would pack up his things.  He is a farm boy, meat and potato raised.  I don't believe the term "meat free" is even in his vocabulary.  That's ok, it just means I get to enjoy all the tasty recipes good ole blogland gives me!

This recipe is from a sausage lentil soup I have and have made before, this time I left out the meat and added more veggies.  I made a big batch and plan to eat it all week for lunch.  It's one of those soups that tastes better the longer it's in the fridge.

Lentil Vegetable Soup-

1/2 bag of lentils rinsed and drained

2-3 medium carrots- chopped

1 red bell pepper- chopped

1/2 green bell pepper- chopped

1/2 onion- chopped

2 cloves garlic

1/4-1/2 tsp. cumin

1 bay leaf

2 cans broth (I used 1 can vegetable and 1 can beef)

salt and pepper to taste

Olive oil

Saute carrots, peppers and onion in olive oil 5 minutes, add chopped garlic.  Mix in lentils, cumin, bay leaf and broth.  Bring to a boil and simmer until lentils are soft.  Remember to take out the bay leaf!