Use a large stockpot

2 pounds red lentils organic
3 large onions chopped
8 stalks celery chopped
10 carrots chopped
8 cloves of garlic peeled & sliced 1/4 inch

2 28 oz cans Muir Glen diced tomatoes fire roasted
2 Bay leaf
Olive oil
Salt
Pepper
Crushed red pepper
Dried Oregano or Italian seasoning
1 lemon juiced

7 quarts Ozarka spring water
( 2 x 101 oz jugs)
parchment paper

In a large stock pot add olive oil onions & red pepper flakes
Season well with salt & pepper. Stir.
Turn heat to medium low and place a sheet of parchment over Veggies to “sweat” .

Add carrots, celery and garlic and season with salt, pepper and oregano or Italian seasoning
Add bay leaves.

Stir. Cover with parchment.
Sweat for 45 minutes until softened.

Discard parchment.

Add the lentils and a little more olive oil. Stir and cook for 1 minute.

Add diced tomatoes
Add Spring water

Stir and set heat to medium.

When bubbling reduce heat slightly.

Simmer for about 90 minutes.
REMOVE bay leaves

Blend soup with a hand held immersion blender.

Add juice of 1 lemon

Adjust seasoning & enjoy

Storage:
Cool and refrigerate for 1 day to allow flavors to come together.

Package in single or double servings & freeze. (Quart ziploc bags work well)
To serve add desired contents to a sauce pan. Add 1/2 cup of bottled water and heat on medium low.
Once thawed adjust heat to medium, heat through and serve.

There is also a version of Gypsy Stew (with full credit to Katzen) in Jane Brody’s Good Food cookbook