Serena's Lentil Sorrel Soup

1  cup		lentils
1  cup		sorrel
1  cup		onion
1  cup		carrots
1  cup		celery
4  cups		chicken stock
3  cups		water
1  tablespoon		fresh thyme
1  tablespoon		fresh oregano
1/2  teaspoon		Trader Joe's California Sea Salt
1/8  teaspoon		Ground Black Pepper
1/4  teaspoon		Ground Coriander Seed
1/2  teaspoon		Ground Cumin Seed
2  tablespoons		Chicken Fat

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1/ Rinse and drain lentils. Cook in 2 cups water ten minutes on medium heat with lid on.
2/ Add broth and vegetables and seasonings. I added chicken fat because I had homemade stock with a layer of fat on top. You could add olive oil if you wish, or omit.
I grow thyme and oregano, if you have parsley or other herbs you may prefer to add them. Bring to boil and lower heat and simmer for additional ten to twenty minutes. Add sorrel last five minutes
3/ Puree with stick/immersion blender, or carefully use regular blender. You may prefer to leave chunkier and just puree half.
4/ Enjoy!