This soup feels light but is filled with satisfying lentils and potatoes that really have some staying power to keep you full.  My recipes makes a lot, so plan on freezing portions.  

Ingredients:

-32 oz. canned whole tomatoes

-32 oz. vegetable stock, unsalted

-4 cups of water

-4 small white potatoes

-1lbs. dry brown lentils, washed

-3 cloves fresh garlic

-1 small onion, chopped

-2 TBSP olive oil

-6 springs fresh sage, oregano and thyme

-1 bay leaf

-salt and pepper to taste

Method:

Get a large stock pot with a lid out.  Rinse and sort the dried lentils to remove any debris.  Chop the onion, garlic and wash the herbs.  Add oil to the crockpot and set to medium heat.  Add onion and cook for 4 minutes then add garlic.  While the onion is cooking, peel and chop potatoes.  Add to rinsed lentils.  Open stock container and tomatoes.  After the garlic has cooked for two minutes, dump the tomatoes and stir quickly.  Add the broth, stir and then add lentils, potatoes, herbs, bay leaf and a small amount of salt and lots of black pepper.  Your soup will look like picture 2 at this time.  Cook until it looks like picture 3 over low heat, covered.  Check the soup and taste for salt and pepper, stir and re-taste.  When satisfied, serve one half cups of soup per person. It's always better the next day too!