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