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Lentil Soup




Source of Recipe


DrWeil.com


List of Ingredients




1 pound lentils
Bay leaf
3 large carrots,sliced
2 stalks celery, sliced
1 large yellow onion, halved and thinly sliced
2 cups crushed tomatoes
2 Tbs olive oil
Vinegar (red wine, cider, or balsamic, optional)
Salt and pepper to taste
Ham or sausage, cut up (optional)

Recipe



Pick over lentils to remove any stones, dirt, and other foreign objects. Wash them well in cold water and place in a large pot with enough cold water to cover lentils by 6 inches. Add bay leaf. Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, about 45-60 minutes. Add carrots, celery and onion. Cook partially covered till carrots are tender, about 20-30 minutes. Add olive oil, salt and pepper, and crushed tomatoes. Simmer, partially covered, until lentils become very creamy and soft, at least 1 hour more. Add optional meat 20 minutes before finished. Stir occasionally and add boiling water if necessary to prevent sticking. Add more pepper if desired, along with some vinegar. Remove bay leaf before serving.

Serve hot with a sprinkling of Parmesan cheese.