Lentil SoupDecember 1, 2014
Native to the Near East, lentils have been cultivated in Egypt since antiquity. Inexpensive yet filling and nutritious, they have been used as a meat substitute for centuries.
1 ½ cups French lentils
3 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
6 celery stalks, diced
6 carrots, peeled and diced
1 tablespoon tomato paste
¼ cup fresh dill, chopped
salt and pepper
6 cups chicken or vegetable stock
1 teaspoon Balsamic vinegar, or more to taste
In a large stockpot on medium heat, sauté onions until soft and translucent, about 15 minutes. Add the garlic, celery and carrots and continue to sauté until tender, about 10 minutes more.
Add the stock, tomato paste, lentils, dill, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
Add the vinegar. Taste and adjust seasoning. Ladle into bowls and serve hot.