Lentil Soup
Lentils are a
staple in Middle Eastern and Indian cooking and make a thick,
rich, and delicious
soup. They're also a good source of calcium, iron, and vitamins A
and B. With bread and a
salad, it's a whole meal. I like to cut up some tofu wieners in
it near the end of cooking. (Yves
brand from Canada is the best.) But most of all, on a cold night,
a filling soup like this is perfect
nourishment for warming body and soul.
1 pound green (regular) lentils
Bay leaf
3 large carrots
2 stalks celery
1 large yellow onion
2 cups crushed tomatoes
2 tablespoons olive oil
Vinegar (red wine, cider, or balsamic), optional
Salt and pepper to taste
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 1/3 of the 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, peeled and sliced, celery, sliced, and the onion,
halved
and thinly sliced. 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. 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 up hot with a sprinkling of Parmesan cheese as a garnish
and enjoy.
Bon appétit,