I've always had an idle dream about opening my own cafe and what I'd serve, as chef-waitress. In case my dream is never realized, at least the world will know about the lentil soup I'd put on the menu.
What I love about this soup is that it's filling and hearty, and doesn't require any meat stock for flavor, because of the built-in mirepoix of the veggies that go into it.
Serving tip: I never serve this soup without letting it sit for 24 hours first, to allow all the flavors to bloom. I'll be making it this afternoon, but won't be eating it until tomorrow night!
- 1 medium yellow onion, diced
- 3 tablespoons tomato sauce
- 2 bay leaves
- 5 cloves garlic, roughly chopped
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1½ cups of uncooked French green lentils, sorted & rinsed
- 8 cups water
- Salt to taste, requires at least 3 tablespoons
- Herbes de Provence mix, about three dashes
- Carmelize the diced onion in a soup pot, over low heat for about 20 minutes.
- Add tomato sauce to deglaze the bottom of the pot's onion-y deliciousness.
- Saute in the bay leaves & garlic and a few shakes of salt. It should smell fantastic.
- Add the carrots, celery, lentils, water, salt & bring to a boil.
- Taste the broth and add salt as necessary, and then add spices. Simmer at a low boil for 25 minutes with a partially-covered lid, until the lentils are soft.
- After cooling, cover & put in the fridge for 24 hours before serving.
- Toast up your favorite bread and tuck in!