MEDITERRANEAN LENTIL SOUP

2 tbsp olive oil

1 large onion, diced
1 stalk celery, chopped
2 large garlic cloves, minced
1 can (28-oz) plum tomatoes, drained and chopped
1 1/2 cups dried lentils, soaked in cold water 1 hour, drained and rinsed
1 tbsp tomato paste
1 1/2 tsp dried thyme
6 cups beef broth
2 bay leaves

Combine all ingredients in slow cooker, cover and cook on low 8 hours or on high 4 hours until lentils are soft.

Vinaigrette:
3/4 cup packed fresh basil leaves
1/3 cup olive oil
2 tbsp minced fresh parsley
2 tbsp red wine vinegar
salt and pepper, to taste

While soup cooks, make the vinaigrette by combining the basil, oil, parsley, and vinegar in a blender or food processor. Blend mixture until smooth. Stir the vinaigrette into the soup just before serving.

Season with salt and pepper to suit taste.

Yield: 4 to 6 servings.

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