Lentil Soup

Lentil soup often appeared on mom's kitchen table. Hearty and of course healthy, it is almost a meal in itself; all you have to do is serve it with a slice of fresh bread, dipped in olive oil and delicious balsamic vinegar reduction. However, today I think I am going to stick to the original tried and true recipe. Maybe next time, I will tweak it with different ingredients... a touch of cumin for a more middle eastern flavor sounds good; or pieces of pancetta and chopped potatoes or perhaps small cut pasta. For the vegetarian version, simply omit the chicken broth and substitute it with vegetable broth. I would also like to pass on a little tip handed down from my mom; when cooking any legumes add your salt at the end of the cooking process as salt tends to toughen lentils and dried beans.

Lentil Soup

1 1/2 cups green lentils
1 onion chopped
1 garlic clove finely chopped
2 carrots chopped
2 celery stalks chopped
1 cup canned tomatoes chopped
1 bay leaf
1 garlic clove (whole peeled)
3 tablespoons olive oil
6 cups chicken broth
salt and pepper

Begin by checking the lentils carefully for any small stones. Wash the lentils and drain. Set aside in a bowl.
In a saucepan, add the oil, and heat on medium high until hot. Add the chopped onions and saute for 3 minutes. Add the chopped garlic, the carrots, celery, bay leaf and continue cooking another 4 minutes on medium heat. Add the tomatoes and peeled garlic clove and continue to cook for 5 more minutes to infuse all the flavors together. Add the lentils, the broth and bring to a boil. Simmer for 35 to 40 minutes until tender. Near the end of the cooking process, season with salt and pepper to taste. Ladle into soup bowls and for extra flavour; drizzle with some olive oil for extra flavour.