Lentil Soup
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 1 large carrot, peeled and cut into fine dice
- 5 plum tomatoes seeded and diced
- 4 cloves garlic minced
- 2 teaspoons dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon paprika (hungarian if you’ve got it)
- 6 cups water or vegetable broth (powdered vege stock fine)
- 2 cups French lentils (also known as puy or green) or red lentils
- 2 bay leaves
- 1 ½ teaspoons salt
- Several pinches of freshly ground black pepper
- Preheat a large soup pot over medium heat. Saute the onion and carrots for about 10 minutes, unti the onions have browned a bit. Add the garlic tarragon, thyme and paprika and saute 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 suit 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 good crusty bread.