Lentil and Sweet Potato Soup

My husband, who is not particularly fond of sweet potatoes, had two helpings of this soup!

It was tasty, and came with impeccable nutritional credentials . . . and it just warmed us all the way to our tippy toes . . . Here's the recipe:

1 lb. dried lentils, picked over and washed
1 large onion, chopped
1 large green pepper, chopped
2 celery stalks, chopped
2 carrots, sliced in thin rounds
2-3 cloves of garlic, peeled, minced or crushed
1-2 tablespoons of olive oil
6 C. chicken stock
1 T. thyme leaves
1 T. oregano leaves
2 large bay leaves
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
1 large sweet potato, cut into 1-inch chunks
Salt and pepper to taste

Sautée the onion, green pepper, garlic and celery in the olive oil until the onion is transparent. Add the remaining ingredients and simmer, covered over low-medium heat for a couple of hours, stirring occassionally, until the lentils are tender and the soup thickens. If the liquid has been absorbed but the lentils are still a bit tough, add additional water or broth, stir, correct seasoning, and continue cooking until the desired consistency is reached. Serve with a crusty multi-grain bread.