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Lentil Soup picture

Lentil Soup

Lentils come in a variety of sizes and colors. Any variety will work for this recipe, but if using the large, brown lentils, add about 10 to 15 minutes of cooking time before adding the vegetables in step 3.

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  • 1 1/2 cups French green lentils (lentilles du puy) (see comments above)
  • 3 1/2 cups vegetable stock or water
  • 3 cloves garlic, smashed with the back of a knife
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 cups canned chopped tomatoes or boxed tomatoes (Pomi brand)

Serves 4 to 6

  1. Sort through the lentils and remove and discard any stones (or anything that doesn't look like a lentil.)
  2. Place the lentils, stock or water and 1 teaspoon salt in a large saucepan. Bring the mixture to a boil and then partially cover the pot and lower the heat so that the mixture just barely simmers. Cook for 20 to 30 minutes, or until the lentils are slightly soft when bitten.
  3. Add the garlic cloves (they will be removed later), onion, celery, carrots, basil, and thyme to the pot. Continue to simmer the soup, partially covered, for 15 to 20 minutes more, stirring occasionally. If the soup becomes too dry, add more stock or water.
  4. When the vegetables and lentils have softened to your liking, add the tomatoes and cook for 5 minutes more. Taste and season with more salt and black pepper as desired. Remove the garlic cloves and serve hot.

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