cat lover
12-28-2006, 10:36 PM
1/3 cup olive oil
2 large yellow onions, chopped
1 celery stalk, chopped
1 carrot, diced
3 garlic cloves, chopped
2 bay leaves
1/3 cup chopped flat-leaf parsley
1/4 cup tomato paste
1 pound dried lentils
Few drops smoke flavoring, option
Salt, preferably Kosher
ground black pepper
In a large stockpot, heat the olive oil over medium low heat. Add onions, celery, carrot, and garlic, and cook, stirring occasionally till the vegetables are softened, about 10 minutes.Add bay leaves, parsley, tomato paste, lentils, and smoke flavoring to the pot. Season to taste with salt and pepper. Add 2 1/2 quarts water, stir well, and bring to a boil, then reduce heat to a simmer and cook for 1 hour.Remove bay leaves and adjust the seasonings if needed. If the soup is too thick, stir in more water. Serves 6.
2 large yellow onions, chopped
1 celery stalk, chopped
1 carrot, diced
3 garlic cloves, chopped
2 bay leaves
1/3 cup chopped flat-leaf parsley
1/4 cup tomato paste
1 pound dried lentils
Few drops smoke flavoring, option
Salt, preferably Kosher
ground black pepper
In a large stockpot, heat the olive oil over medium low heat. Add onions, celery, carrot, and garlic, and cook, stirring occasionally till the vegetables are softened, about 10 minutes.Add bay leaves, parsley, tomato paste, lentils, and smoke flavoring to the pot. Season to taste with salt and pepper. Add 2 1/2 quarts water, stir well, and bring to a boil, then reduce heat to a simmer and cook for 1 hour.Remove bay leaves and adjust the seasonings if needed. If the soup is too thick, stir in more water. Serves 6.