Prep 15 mins
Cook 45 mins
I got this recipe from the 1st edition of 'everday food, by martha stwerart' This dish is really good, I normally add more garlic and bay leaves and sometimes omit the vinegar. *Depending on how fresh the lentils are the cooking time will vary from 20 - 40 minutes.* *You may even add in 2-1/2 cups cooked short pasta = 1 cup dried*
- 1 1⁄2 tablespoons olive oil
- 3 carrots, chopped
- 2 stalks celery, sliced
- 1 onion, chopped
- salt and pepper
- 2 cloves garlic, minced
- 1⁄4 teaspoon dried thyme
- 1 dried bay leaf
- 1 (28 ounce) can whole tomatoes, with their juice
- 4 cups water
- 1 cup lentils, picked over and rinsed well
- 1 tablespoon wine vinegar
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the carrots, celery, onion, 1 tsp salt, and 1/4 tsp pepper.
- Cook until onion is translucent, about 5 minutes.
- Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2-3 minutes longer.
- Add tomatoes with their liquid, breaking them up with a large spoon.
- Add water and lentils, and bring to a boil.
- Reduce heat, and simmer, partially covered, until lentils are tender about 30 minutes.
- Just before serving stir in vinegar.
Like Mary in OR, I had to add a lot more liquid (maybe 2 or 3 cups!) and extend the cooking time. If I make it again I would 'zap' the tomatoes in the food processor briefly. I don't like eating even small chunks of canned tomatoes.....I guess it depends on personal preference.
This qualifies as good old fashioned comfort food. I did have to add extra liquid and extend the cooking time. We really enjoyed this soup and will make it again.
Good easy recipe that is easy to make and is quite hearty. I didn't have quite enough tinned tomatoes so I added tomato paste. It is the celery that really goes well with the tomato.