Lentil Vegetable Soup

My daughter insists I start a food blog.  I protested because I find nothing novel about food or recipes that are healthy.  I have found hundreds of them on the internet and have recreated them in one way or another. What is unique about each recipe I suppose, are the little touches each person uses to make them their own.  

In 2012 I changed my diet dramatically because I developed sensitivity to preservatives, msg, salt, etc. in the Processed American Food diet. I was forced to learn to eat healthy fresh food in order to stop the daily migraines I was experiencing. In the process I lost 30lbs and learned to love fresh, natural ingredients. It is a lot of work but it has been worth it to be migraine free!

I am making Lentil Vegetable Soup this morning because it is cold and I have a cold, and it will hit the spot.  Putting tarragon in the soup adds the right amount of flavoring to give it a little extra something.

I suppose now I will have to learn to upload pictures as well to make it an attractive blog.

Ingredients:

1 TBSP olive oil

1 yellow onion chopped

3 stalks celery, chopped

2 carrots, sliced

2 small zucchini chopped

4 cloves garlic, minced

2 teaspoons dried tarragon

1 teaspoon dried thyme

1 teaspoon ground paprika 
5 or 6 plum tomatoes, chopped and seeded
7 - 8 cups water

Salt and pepper taste

2 cups lentils

2 bay leaves

Sauté onions, celery, carrots in olive oil until onions are soft and translucent about 10 minutes. Add zucchini, garlic, and spices and cook for 2 minutes. Add tomatoes and a little water cook covered for 5 minutes. Add water, lentils, and bay leaves,  salt and pepper. Cook covered for about 45 minutes or until Lentils are done.