Saturday, March 6, 2010

Lentil Soup

16 oz lentils
2 onions, chopped
1 c. celery, chopped
1 c. carrots, chopped
32 oz chicken broth
1/4-1/3 c tomato paste
freshly ground black pepper
1 t. cumin
1 t. marjoram or thyme
1 bay leaf
3 cloves garlic, chopped
2-3 T balsamic vinegar
olive oil

Saute vegetables in olive oil until they begin to break down a bit.  Add everything except vinegar, bring to a boil, and simmer for an hour, or until lentils are tender, adding water if necessary during the cooking process.  Add vinegar and serve.

Adapted from Julia Child and Ina Garten lentil soup recipes

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