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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cup(s) brown or green lentils sorted and rinsed |
1 onion quartered |
2 clove(s) garlic |
2 bay leaves |
1 carrot finely diced |
1 celery rib finely diced |
1 potato large, chopped |
salt |
pepper freshly milled |
2 tablespoon(s) extra virgin olive oil or roasted walnut oil |
red wine vinegar |
fresh parsley or chervil chopped |
Directions:
1. Put the lentils in a soup pot, cover with 6 cups cold water, and bring to a boil. Skim off any foam that rises, then add the onion, garlic, bay leaves, carrot, celery, and potato, and 1 1/2 teaspoons salt. Lower the heat and simmer until tender but still a little firm - they shouldn't be mushy - about 25 minutes. Remove the bay leaves, taste for salt, and season with pepper. Stir in the oil and add a few drops vinegar to bring up the flavor. Garnish with parsley and serve.
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