Sister's Lentil Soup

My sister has been visiting more often as her plans to move become close to reality. This winter she brought warmth with a lentil soup. She wasn't certain of the source - there are hundreds of variations - because lentils are delicious in a number of ways. I found them so useful in my own version of Cabbage Roll Soup.

This recipe became part of our "don't use process foods because added refined sugar is an inflammatory", and as mentioned before, arthritis runs in our family, along with auto-immune diseases affected by inflammatory foods. Excellent for warmth and comfort foods from fall into spring, without processed ingredients.

If you prefer, substitute carrots for sweet potatoes. Adding meat is an option, too. And, a change of a spice here or there for personal taste certainly makes this yours instead of Sister's.

INGREDIENTS

Extra virgin olive oil to sauté first three items:
1    carrot - sliced
1    celery stick - sliced
1    Clove of garlic (or more to taste)
2    small sweet potatoes - cubed
1 1/2   cup red lentils
4    cups vegetable broth
2    cups water
Salt
Pepper
Thyme
Rosemary

INSTRUCTIONS

1. Sauté the first three items.
2. Add the sweet potatoes, sauté for a few moments more.
3. Add the lentils, broth, and season to taste
4. Bring to a boil, then turn to low simmer for about 40 minutes - until lentils are done.