Soup of the day – lentil soup

NEED:
 1/4 cup olive oil
 1 onion, chopped
 2 carrots, circle diced
 2 stalks celery, chopped
 2 cloves garlic, minced
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1 cups dry lentils (1 coup of lentils goes a LONG way, if you use 2 cups you have to double the chicken stock to 12-16 cups. And double everything else cause you’ll have too many lentils and not enough of everything else)
 8 cups chicken stock
 1 (14.5 ounce) can crushed tomatoes
 salt to taste
 ground black pepper to taste
 cayenne to taste

MAKE:
• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add chicken stock and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve season to taste with salt and pepper, and cayenne