• 2 cups Shiloh Farms Green Lentils
• 6 cups water or vegetable stock
• 10 oz can crushed tomatoes
• 2 Tbsp. tomato paste
• 1/2 large onion, chopped
• 6 cloves garlic, crushed
• 1/2 cup olive oil
• 1 tsp. Sea Salt
• 3 Tbsp. chopped Italian parsley
• 1 tsp. basil
• 2 bay leaves
• red vinegar

Directions:
In large pot, combine all ingredients except salt and vinegar. Bring to boil, reduce to simmer and cook about an hour. Add salt and simmer 10 minutes more. Before serving, add about 1/2 tsp. vinegar to each bowl.