Lentil Soup

2 C dried lentils - I prefer french green lentils
6 C water
1 28 oz. can diced tomatoes
3 stalks celery -whole
2 cloves garlic - chopped fine
1 cube Knorr vegetable bouillon
1 T molasses
1 T balsamic vinegar
salt
pepper

Rinse and drain the lentils and put in a large pot with the water, garlic and celery stalks. Bring to boil over high heat and then reduce heat to low and simmer for 30 minutes. Remove celery stalks. Add tomatoes and bouillon. Simmer on low heat for another hour. Stir in molasses and vinegar. Add salt and pepper to taste.

Serve as is -or- for a heartier meal serve over rice or baked potato.