Makes 11 servings.
Ingredients 
2 tablespoons olive oil 
2 medium carrots, diced 
2 medium stalks celery, chopped 
1 small yellow onion, chopped 
2 cloves garlic, minced 
1 teaspoon dried oregano 
1 teaspoon dried basil 
1/2 teaspoon ground black pepper 
2 cups dry lentils 
1 can (14 1/2 ounces) crushed tomatoes 
2 cups vegetable broth 
6 1/2 cups water 
Directions
<ul>
 <li>In a large soup pot, heat oil over medium heat. </li>
 <li>Add carrots, celery and onion; cook and stir until the onion is tender. </li>
 <li>Stir in garlic, oregano, basil and pepper. Cook for 2 minutes. </li>
 <li>Stir in lentils and tomatoes; then add the vegetable broth and water. </li>
 <li>Cover and bring to a boil. Reduce heat, and simmer for at least 1 hour or until lentils are tender. </li>
 <li>Serve. (Leftovers can be stored in the refrigerator and reheated on the stove or in the microwave. The soup will taste even better the next day!) </li>
</ul>
Nutrition information 
Serving size: 1 cup. Amount per serving: 151 calories, 3g total fat (0g saturated fat), 0g cholesterol, 24g carbohydrates, 9g protein, 7g total fiber, 248mg sodium. 
Source: <a href="https://www.nhlbi.nih.gov/health/educational/wecan/eat-right/lentil-soup.htm" target="_blank">National Heart, Lung, and Blood Institute</a>

Lentil soup