Lentil Soup

1 large onion, grated
3 ribs celery, grated
2 cloves garlic, minced
2 tablespoons olive oil
8 cups chicken stock
4 carrots, diced
16 ounce bag dried lentils
15 ounce can diced tomatoes
6 ounces tomato puree
2 tablespoons cumin
1 teaspoon dried oregano
½ teaspoon cinnamon
salt & pepper to taste

In a stock pot heat olive oil over medium heat. Sautee onion, celery and garlic until celery appears soft. Add chicken stock, carrots, lentils, diced tomatoes and tomato puree. Add cumin, oregano, & cinnamon, bring to a boil. Cover and simmer until lentils are soft, approximately 45 minutes.

Makes 8 servings