Lentil Soup

2 shallots, finely chopped
1 small onion, finely chopped
2 t. olive oil
3 C. water or chicken broth
1 C. dry green lentils
1 red potato, finely diced
1 lg tomato, peeled & finely diced (optional)
1 small celery stalk, diced
1 small carrot, slivered
¼ C. fresh chopped parsley
Salt & pepper to taste

In a deep soup pot, sauté shallots & onions in olive oil. Add water or broth & lentils. Bring to a boil. Reduce heat & simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables & seasonings. Continue cooking at least 20 min. longer. Fork-mash or puree mixture.