Tuesday, July 8, 2008

Lentil Soup

Serves 8
Time: 1 hour

1 tablespoon olive oil
1 large yellow onion, diced
1 large carrot, cut into a fine dice
5 plum tomatoes, diced
4 cloves garlic, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
6 cups water or vegetable broth
2 cups French lentils
2 bay leaves
1 1/2 teaspoons salt
Several pinches of freshly ground black pepper

Preheat a large soup pot over medium heat. Sauté the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.

Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with homemade bread:)

recipe from: Veganomicon

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