H's Hearty Lentil Soup

Ah...the treasured lentil! Pair this extremely filling soup with crackers or whole wheat bread on a cold night. It easily serves 8 – as we ate this for dinner and 2 lunches!

3 T olive oil
1-2 tsp dried oregano
1 leek, sliced in half and then diced
2 carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced
1 – 1 ¼ c dry lentils, rinsed (used the green lentils)
1 (14.5 ounce) can diced tomatoes
5-6 c vegetable stock
1 bay leaf
a few splashes of soy sauce and bit of Tabasco
salt and pepper
freshly grated parmesan cheese
1 bunch fresh cilantro, chopped

Heat olive oil in a large pan with dried oregano.
Mix in the carrot, celery, potato, leek, salt and pepper. Stir over medium heat until colors become vibrant – about 5 minutes.
Add lentils, tomatoes, stock, bay leaf, soy and Tabasco sauces to the pan. Stir and bring the mixture to a boil.
Cover and simmer for 25-30 minutes, or until the lentils are cooked.
Remove the bay leaf from the soup.
Serve in bowls with cilantro and grated cheese to taste.