A tasty and very healthy soup.
Lentil soup
Course: SoupsDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
50
minutesTotal time
1
hour5
minutesIngredients
1 lb 1 Lentils
10 cups 10 Water
2 Tbs 2 Olive oil
2 cups 2 Spanish onions
1 cup 1 Carrot
1 cup 1 Celery
2 cloves 2 Garlic
1.5 tsp 1.5 Thyme leaves
3 whole 3 Bay leaves
1/2 tsp 1/2 Black pepper
4 tsp 4 Salt
2 Tbs 2 Sherry vinegar
Directions
- Pick over your lentils and remove any debris. Wash and peel the vegetables. Chop the onions, carrots and celery into 1/2 inch dice (mirepoix). Crush the garlic cloves and chop fine.
- Heat the olive oil in a soup pot over medium heat. Add the vegetables and cook until soft, stirring occasionally.
- When the vegetables are transparent, add the herbs, salt, pepper and water. Bring everything to a boil then add the lentils and stir well. Lower heat to a simmer and add the vinegar.
- Simmer the lentil soup until the lentils are tender, about 45 minutes to an hour. Stir soup occasionally to avoid burning and add a little water if it becomes too thick.
- When the lentils are tender, taste the soup and adjust salt, pepper and vinegar to your liking. Serve and enjoy.
Equipment
- Cutting board, paring knife, chef’s knife, soup pot (6-10qt) long spoon for stirring.
