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Tuesday, September 28, 2010

Recipe - Lentil Soup

Makes 4 servings
Time: about 45 minutes

You can also make a wonderful lentil soup by adding more stock or water to Warm Lentils w/Bacon.

1 C lentils, washed & picked over
1 bay leaf
Several sprigs fresh thyme or few pinches dried thyme
1 carrot, peeled & cut into ½-inch or smaller cubes
1 celery stalk, cut into ½-inch or smaller cubes
About 6 C water or chicken, beef, or vegetable stock, preferably warmed
2 T olive oil
1 onion, chopped
1 t minced garlic
Salt & freshly ground black pepper to taste

Place the lentils, bay leaf, thyme, carrot, and celery in a medium pot with 6 cups of the stock. Bring to a boil, and then turn the heat to low and cook, stirring occasionally.
Meanwhile, place the olive oil in a small skillet and turn the heat to medium-low. Add the onion and cook, stirring, until it softens. Add the garlic and stir. Cook for 1 minute more.
When the lentils are tender---they usually take about 30 minutes---fish out the bay leaf and the thyme sprigs and pour the onion mixture into the soup. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)
Add more stock if necessary; the mixture should be thick, but still quite soupy. Season with salt and pepper and serve.

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