Photo styling by Chris!
Ingredients
2 tbsp extra virgin olive oil.1 onion, chipped
1 carrot, cut into 1/2 inch dice
1 celery stalk, cut into 1/2 inch dice
1 cup lentils, washed and picked over
1 bay leaf
6 cups chicken stock
Fresh ground pepper
Salt
Steps
Put the oil in a large deep pot over medium heat. When hot, add the onion and cook, stirring frequently until soft, just a minute or two. Add the carrot and celery and keep cooking and stirring until brightly colored and hot about 2 minutes.
Add lentils, bay leaf and stock; sprinkle with fresh ground pepper. Bring to a boil, then turn the heat to low and cook stirring occasionally, until the lentils are tender, about 30 minutes.
3 comments:
My mom used to make an ugly looking, but very good, lentil soup- that was suspiciously similar to the sauce she used for her macaroni and lentils. Pity I never learned how to make either of them, so I'll have to try reverse engineering it someday...
Love lentils and in teh soup tehy are the ebst;) Its true they are not the prettiest but taste is great:)
You can never have too much lentil soup IMO :)
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