Rosanna's Lentil Soup

This soup makes an excellent lunch to take to school or work the next day, so be sure to save some for the Thermos.

Coming Home by Rosanna Bowles; copyright 2010; Stewart, Tabori and Chang

Rosanna's Lentil Soup

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    1 pound small green lentils 1 sweet onion, diced
    1/2 cup extra-virgin olive oil 5 cloves garlic, minced
    3 ribs celery, diced 2 quarts organic chicken broth
    2 carrots, diced


    Prep: 20 min Total: More than 60 min
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    • 1

      Soak the lentils in a bowl of water for 1 hour. Drain and set aside.

    • 2

      Put the oil in a large saucepan and place over medium heat. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes. Add the lentils and sauté for 5 minutes.

    • 3

      Add the broth. Bring to a simmer and cook, covered, over low heat for about 1½ hours, until the lentils are soft. Serve with crusty bread drizzled with extra-virgin olive oil.

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