Vegetable Lentil Soup - cooking recipe

Ingredients

2 medium-sized carrots
2 medium-sized celery stalks
1 medium-sized onion
3/4 lb. small red potatoes
1 garlic clove
2 Tbsp. olive or salad oil
1 (14 1/2 to 16 oz.) can Italian-style stewed tomatoes
1 c. dry lentils
2 (13 3/4 to 14 1/2 oz.) cans chicken broth
1 small head esacrole (about 1 lb.)
breadsticks (optional)

Preparation

About 1 1/2 hours before serving:
Dice carrots, celery and onion.
Cut potatoes into 1/2-inch pieces; mince garlic.
In a 5-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook carrots, celery and onion until tender, stirring occasionally.
Add garlic and cook, stirring, just until garlic begins to brown.