Ingredients:

	1 medium onion - diced
	2 stalks celery - diced
	2 medium carrots - diced
	1 head roasted garlic - peeled
	6 sundried tomatoes
	6 Cups boiling water
	2 cubes Morga unsalted Vegetable Bullion Cubes
	1 bay leaf
	1 medium sprig fresh Rosemary
	1 1/2 Cups brown lentils - sorted and washed
	Salt and Pepper to taste
	Balsamic vinegar
	Cinnamon

Method:

Saute onions, carrots and celery over medium low heat using a little olive oil. When the onions have become transparent add the roasted garlic, bullion cubes and water. Stir to dissolve the bullion and add the sun dried tomatoes (chopped or whole), rosemary and bay leaf. Bring to a simmer then add the lentils which you have washed and sorted, to remove any stones. Simmer, covered, over low heat for several hours then season with salt and freshly ground black pepper. One half hour before serving add balsamic vinegar and cinnamon to taste. Try 2 tsp of vinegar and 1/2 tsp of cinnamon to start with. For a slightly different taste try sauteing the cinnamon along with the onions. Serve with freshly baked whole grain bread.