Prep 0 mins
Cook 1 hr
I love Herbes de Provence. They have such a wonderful distinctive flavor. I have tried almost every brand, and my absolute favorite is the Herbes de Provence sold by Williams Sonoma, in the little clay crocks. It has such a great flavor with an emphasis on lavender. If you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. Add a little smoked paprika for the prosciutto's smokiness.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons curry powder
- 6 slices diced prosciutto
- 6 garlic cloves, minced
- 2 carrots, diced
- 1 medium onion, diced
- 2 stalks celery, chopped
- 2 teaspoons herbes de provence
- 3 cups lentils, rinsed and picked over
- 10 cups water or 10 cups chicken stock
- salt & freshly ground black pepper
- 6 slices French baguettes, thin slices (toasted)
- 1⁄2 cup grated asiago cheese
- Heat the oil in a soup pot over medium heat.
- Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
- Stir in the lentils and water/or broth, and bring to a boil.
- Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
- Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
- Taste soup and check for seasoning, adding salt and pepper if needed.
- Ladle soup into bowls, and top with toasted baguette. Serve immediately.
Delicious lentil soup. This made far more than 6 servings, more like 10-12. I made this in the pressure cooker. A keeper. Thanks for posting.