Lentil Soup (Potage aux lentilles)
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A homemade soup that can be made in under 60 minutes.
INGREDIENTS
1-1/2 tablespoons olive oil
3 small carrots, chopped
2 celery stalks, sliced
1 onion, peeled and chopped
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 (28-ounce) can whole tomatoes, with their juice
4 cups water
1 cup lentils, picked over and rinsed well
1 tablespoon wine vinegar
Salt and freshly ground pepperIn a Dutch oven, heat the olive oil over medium heat and add the carrots, celery, onion, salt and pepper. Cook, stirring, about 5 minutes, or until onion is translucent.
Add garlic and thyme and cook until vegetables begin to soften. Add the tomatoes with their juice, breaking the tomatoes with a large spoon.
Add the water and lentils and bring to a boil. Reduce heat, and simmer partially covered, about 30 minutes or until lentils are tender. Stir in the vinegar just before serving and ladle into 4 soup bowls.
Makes 4 servings