Lentil Soup - cooking recipe

Ingredients

2 whole chicken breasts, skinned, boned and cut into 1 x 1/2-inch pieces
1 lb. lentils
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. red wine vinegar
2 bay leaves
1 (16 oz.) stewed tomatoes or 1 lb. fresh peeled, all coarsely chopped
2 Tbsp. olive oil
1/8 tsp. dried basil
1/8 tsp. parsley
fresh ground pepper to taste

Preparation

Wash and pick over lentils; place in large pot.
Cover with water; boil 2 minutes.
Drain, rinse and return to pot.
Add 4 cups water and chicken broth or stock.
Boil.
Add chicken, carrots, celery, onion, garlic and bay leaves.
Simmer 20 minutes.
Add tomatoes, oil, basil, parsley and fresh ground pepper to taste. Boil; reduce heat to low, partially covering pot.
Simmer for 20 to 30 minutes.
Remove bay leaves.
Add vinegar.
Serves 8.