Greek Lentil Soup

Greek Lentil Soup
Servings: 4 – 6
2 cups brown lentils , rinsed
1 red onion, cone #3
3 garlic clove cone #1
2 stalks celery , with leaves, chopped
1 large carrot cone #2
14oz chopped tomatoes
1 tbsp tomato puree
2 bay leaves
1 tsp salt
1 tsp dried thyme
1 tsp fresh rosemary , finely diced
Dash Tabasco, optional
6 cups vegetable stock
Salt and pepper to season
2 tbsp vinegar, to serve (optional)
pinch red chilli flakes to garnish (optional)
fresh rosemary to garnish
 Instructions
Rinse the lentils. In 5 qt or 7 Qt Sauté the onion, carrot, celery and garlic for 5 minutes until softened. Add the salt, herbs, lentils, vegetable stock, bay leaves, tomato paste, chopped tomatoes and Tabasco and bring to high simmer-after 5 mins place lid on and turn to low. Gently simmer and cook, for 30 minutes or until the lentils have softened. Discard the bay leaves. Check the seasoning and add salt and pepper to your taste.
Stir in the vinegar and serve garnished with a little chopped rosemary and the vegan cheese if you like.