Lentil Soup
Jessy Yancey
ingredients
- 1/4 cup good quality olive oil
- 1 red onion
- 1 medium leek
- 1 medium carrot, sliced
- 2-3 cloves garlic, mashed with coarse salt
- 1 large celery stalk, diced
- 1 cup lentils, rinsed
- 5 cups water or stock
- 1 tsp. salt
directions
- 1
Sauté veggies in olive oil until just turning brown, about 7 minutes, on medium high heat. Add lentils, water/stock and salt.
- 2
Cook for 45 minutes. Bring to boil and reduce heat to simmer, partially covering with lid. Skim off foam, stir every now and then until cooked. Taste for salt, add pepper, cover again and let sit for 20 minutes. Can drizzle with olive oil upon serving. Delectable!
Source: Atlantic Monthly
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