Lentil Soup with Fireroasted Tomatoes

You all might all know how to make this, if you do I hope this sparks a recipe to make this week. It's starting to get cold in Chicago and this will be my first winter here. I have a feeling I will be making this recipe more than once. I hope you all enjoy this recipe and as always I add some spice to the soup. You do not have to add the cayenne pepper. 

Lentil Soup with Fireroasted Tomatoes 

1 Tablespoon Olive Oil

1 Large White Onion 

5 Carrots, thinly sliced

4 Medium russet potatoes, peeled and cubed

2 Celery ribs, thinly sliced 

1 Can Fireroasted Tomatoes

1 Dried Lentils

6 Cups water or 6 cups of vegetable broth

1/2 teaspoon salt (Note- Add 1 teaspoon salt if using water or to your desired taste.)

Heat oil in a large pot on Medium-Low. Cook onion for 5-8 minutes until they turn translucent. Next add all the remaining ingredients. Bring to a boil cover. Reduce heat; simmer about 30-40 minutes. 

Enjoy your yummy soup! 

~D