Instructions: Saute the carrot, onion, celery and spices in the olive oil for 3 to 5 minutes in a Dutch oven or soup pot over medium-high heat. Add the crushed tomatoes, stock or water, and lentils and bring to a boil.

Reduce heat to a simmer and cook about 1 hour, or until lentils are softened and soup is thick. Season to taste with salt and pepper and serve with garlic croutons.

This recipe yields 2 quarts.

Yield: 2 quarts

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