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.

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Ingredients

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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