Lentil Soup

  • 2 Tbs. extra-virgin olive oil
  • ½ cup diced leek
  • ¼ cup minced shallots
  • ½ teas. minced garlic
  • 1 cup diced carrots (about 1 large carrot)
  • ½ cup diced celery
  • ½ cup celery leaves
  • 1 (15 oz. ) can chopped tomatoes (about 1 ½ cups)
  • ½ lb. (2 cups) French green lentils, rinsed and picked over
  • 5 cups organic low-sodium chicken or vegetable stock
  • 1 multi-branch sprig of thyme
  • ½ teas. freshly ground black pepper

Heat the olive oil in a large saucepan over med-high heat.  Add the leek, shallots and garlic.  Cook stirring, for about 3 minutes, until the shallots are translucent.  Add carrot, celery and celery leaves.  Cook for about 3 minutes, until the celery is softened.

Add tomatoes, lentils, stock or broth, thyme and pepper.  Bring to a simmer and cook, uncovered, until the lentils are soft, about 1 hour and 15 minutes.  The cooking time of the lentils may vary. Remove sprig of thyme before serving.

Serving size:  1 cup