Garlic Lentil Soup

Ingredients: 

1 cup of red lentils, rinsed and drained
2 onions, finely diced
2 garlic cloves, crushed
1 carrot, peeled and finely sliced
2 tablespoons olive oil
2 bay leaves
½ teaspoon dried oregano
7 cups vegetable stock
Salt and black pepper

Instructions:

Place all ingredients except the salt and pepper into a large soup pan.  Bring to a boil and then lower heat and simmer for approximately 1 hour.  Stir occasionally to prevent lentils from sticking to pan.  If soup thickens and lentils are still not tender, add a little extra vegetable stock. 

Remove the bay leaves and add salt and pepper to taste.  Serve the soup into warm bowls and serve with a whole wheat or seed roll.