- - 3 cups dry lentils
- - 7 cups water
- - 2 teaspoons salt
- - 6 to 8 medium cloves garlic, crushed
- - 2 cups onion, chopped
- - 2 stalks celery, chopped
- - 2 medium carrots, sliced or diced
- - Optional herbs (1/2 to 1 teaspoon basil, ½ teaspoon thyme, ½ teaspoon oregano)*
- - Lots of freshly ground black pepper
- - 2 to 3 medium-sized ripe tomatoes
- - Red wine vinegar, to drizzle on top
1. Place the lentils, water and salt in a kettle. Bring to a boil, lower the heat to the slowest possible simmer, and cook quietly, partially covered for 20 to 30 minutes.
2. Add the vegetables (except the tomatoes), herbs and black pepper. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.
3. Heat a medium saucepan full of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins, and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 minutes more.
4. Serve hot, with a drizzle of vinegar on top of each steaming bowlful.
Calories 280; Carbohydrates 51g; Fat 1.5g; Protein 19g; Recipe Yield 8 servings
Author Recipe adapted from Nutrition Action Newsletter