Adventures of a Newly Wed

Lentil Soup

1 1/4 cups dried lentils
2 to 3 cups chicken or vegetable broth
2 medium carrots, sliced
1 onion, chopped
2 stalks of celery, chopped
1 clove of garlic, minced
1/2 can (6 oz.) crushed tomatoes in puree
1/4 tsp. black pepper
1/2 tsp. dried oregano
1/2 package (5 oz.) frozen chopped spinach
1/2 can (7 oz.) tomato juice or V8 juice
Shredded mozzarella cheese (optional)

1. Soak lentils in a large pot overnight (or at least 4 hours) in water just high enough to cover them. Drain, add broth, cover and bring to a boil. Once the water is boiling, reduce heat and simmer until tender; about 30 minutes (varies depending on how long they were pre-soaked).

2. Add remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until carrots are tender; about 20-40 minutes. Stir occassionally to prevent the bottom from burning. Serve warm, with sprinkled mozzarella cheese on top if you prefer.