Lentil Soup with Tomatoes |
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Prep Time: 145 Minutes Cook Time: 75 Minutes |
Ready In: 220 Minutes Servings: 4 |
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Ingredients:
1 cup(s) dried green or brown lentils |
3 tablespoon(s) extra virgin olive oil |
3 strip(s) bacon diced |
1 onion finely chopped |
2 stalk(s) celery finely chopped |
2 carrots finely chopped |
2 sprig(s) rosemary finely chopped |
2 bay leaves |
1 can(s) (14 oz) chopped plum tomatoes |
8 cup(s) vegetable stock |
salt and pepper |
rosemary to garnish |
Directions:
1. Place the lentils in a bowl and cover with cold water. Let soak for 2 hours. Rinse and drain well.
2. Heat the oil in a large saucepan. Add the bacon and cook for about 3 minutes, until softened. Stir in the celery, carrots, rosemary, bay leaves and lentils. Toss over the heat for 1 minute until thoroughly coated in the oil.
3. Pour in the tomatoes and stock and bring to a boil. Lower the heat, half cover the pan, and simmer for about 1 hour or until the lentils are perfectly tender.
4. Remove the bay leaves, add salt and pepper to taste and serve with a garnish of rosemary.
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