Lentil Soup

4-6 servings

1 tbsp olive oil (free) 
1 tsp dried basil (free)
1/2 tsp dried rosemary (free)
1/2 tsp dried oregano (free)
1/2 tsp thyme (free)
6 cloves garlic, minced (.30)
1 large onion, diced (.50)
2 medium carrots, diced (.59)
salt and pepper to taste (free)
1 tbsp balsamic vinegar (free)
1 lb lentils, rinsed and sorted (1.00)
1 tsp liquid smoke (free)
8 cups water (free)
3 stock cubes (1.00)
1 28 oz can tomato puree (1.28)
1 tbsp soy sauce (free)
cooked brown rice, for serving (.78)

In a large, heavy bottomed soup pot add olive oil, spices and garlic. When you can smell the garlic add the onion and carrots, a pinch of salt and pepper and a splash of balsamic vinegar. Cook for several minutes, then turn the heat up to medium high and add the lentils, liquid smoke, water and stock cubes. Bring to a boil, then turn down heat to med-low, and cover. Simmer until the lentils are tender (around 30 minutes), then add the tomato puree, soy sauce and more water if needed.

Some notes: As the leftovers sit, they will thicken. They make a great "gravy" to serve over rice. If you have any that last long enough, turn them in to veggie burgers.