Lentil Soup

INGREDIENTS:

• 1 pound lentils, washed well, stones removed

• 6 cups water

• 1 cup Verbena Tunisian Chemlali olive oil (Also could use: Greek Kalamata, Italian Herb, Tuscan Herb, or Garlic Herb olive oil.)

• 2 cloves garlic, minced

• 2 tbsp. tomato paste

• 1 onion, grated

• 1 carrots, grated

• 2 orange slices, peel and flesh

• 1 bay leaf

• Salt and pepper, to taste

DIRECTIONS:

1. In a deep pot, add lentils and 6 cups water. Bring to a boil and continue boiling for 15 minutes.

2. Add remaining ingredients and continue cooking on a low boil for 30 minutes or until lentils are soft. Add more water if needed.