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Lentil and Vegetable Soup
Description
Delicious, hearty, and makes enough for several days worth of lunch and dinner (or less, if you must share). Fantastic with crusty bread for dipping.
Ingredients
- ¼ cups Olive Oil
- 1 whole Medium-sized White Onion, Diced
- 4 cloves Garlic, Minced
- 2 stalks Celery, Diced
- 2 whole Medium Tomatoes, Diced
- 4 cups Water Or Chicken Stock
- 2 whole Small Bay Leaves
- Salt And Pepper, to taste
- 1-⅓ cup Dried Brown Lentils, Picked Over And Rinsed
- 1-½ Tablespoon Tomato Paste
- 2 whole Medium Carrots, Diced
Preparation
1. In a large saucepan, heat oil over moderate heat; fry onion, garlic, and celery for 5 minutes, or until soft and golden.
2. Add tomatoes, water/stock, bay leaves, salt and pepper; stir well and bring to a boil.
3. Add lentils, tomato paste, and carrots; stir well. Reduce heat to medium-low and simmer for 40-45 minutes or until lentils are tender.
***Note, If you choose to simmer uncovered, you will need to add an extra cup or so of cooking liquid to maintain consistency.
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