Winter Lentil Soup - cooking recipe

Ingredients

3 c. dry lentils
2 onions, chopped
3 cloves garlic, minced
2 large potatoes, chopped
2 large carrots, sliced
1 c. sliced mushrooms
olive oil
1 rounded tsp. thyme
1 rounded tsp. sage
1 rounded tsp. rosemary
1/3 c. soy sauce (shoyu, a health food store type Japanese soy sauce)

Preparation

Rinse lentils well and cover with water.
Cook, covered, until soft over low heat, about 1 hour.
Add potatoes, carrots and mushrooms.
Saute onions and garlic in several tablespoons of olive oil and add to soup.
Add herbs and soy sauce.
Simmer, covered, until vegetables are soft, about 1/2 hour.
Adjust seasonings.
Good to serve with cornbread!