Lentil Soup
INGREDIENTS
2 quarts vegetable stock
½ pound lentils
2 tablespoons olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
2 stalks celery, chopped
1 tablespoon chopped parsley
1 14.5-ounce can diced tomatoes
Salt and freshly ground Pepper
Yield: 4 servings
½ pound lentils
2 tablespoons olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
2 stalks celery, chopped
1 tablespoon chopped parsley
1 14.5-ounce can diced tomatoes
Salt and freshly ground Pepper
Yield: 4 servings
RECIPE
Bring the vegetable stock to a simmer, and drop in the lentils.
Heat the oil in a skillet, and add the onion, garlic, and celery. Cook until golden, 3 to 5 minutes. Add the parsley and tomatoes, and cook 8 to 10 minutes more.
After the lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, 5 to 10 more minutes. Season with salt and pepper to taste, and serve immediately.
Heat the oil in a skillet, and add the onion, garlic, and celery. Cook until golden, 3 to 5 minutes. Add the parsley and tomatoes, and cook 8 to 10 minutes more.
After the lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, 5 to 10 more minutes. Season with salt and pepper to taste, and serve immediately.
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