Lentil Soup with what you have in the kitchen

Dice 2 carrots, 2 stalks of celery and 1 onion. Brown in olive oil.

When the seasonings are browned, add 4 minced cloves of garlic, 2 bay leaves and cracked pepper to your stockpot. Stir until fragrant.

Add 2 14 oz cans of diced tomatoes in juice and 1 lb of lentils that have been rinsed.

Add 4 cans of water and 1 tablespoon of bouillon granules, any flavor. Add three potatoes, peeled and diced and a tablespoon or two of pesto if you have it. Stir well, bring to the boil and cook until the lentils are tender, approximately 45 minutes.

Add 1 24 oz jar of your favorite pasta sauce and 1/2 jar of water so that your soup has the desired consistency. Simmer for 15-20 minutes and serve with grated Parmesan cheese.

bon appetit