lentils... photos on Flickr

I made this with yellow lentils and leftover corned beef, but any cooked meat will do such as sausage or chicken, or omit it entirely for a vegetarian soup. The original recipe didn't call for cayenne, thyme, or vinegar, but I felt it added additional depth.

Lentil Tomato Soup

1 cup lentils

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 carrot, diced

1 stalk of celery, diced

1 tsp cayenne pepper

1/2 tsp thyme

1 bay leaf

Salt and pepper to taste

A bouquet garni of 2 sprigs rosemary

1 14-ounce can chopped tomatoes undrained

1 cup chopped cooked meat

5 cups water

2 tbsps balsamic vinegar

1 to 2 tablespoons chopped flat-leaf parsley

Heat the olive oil over medium heat in a heavy soup pot or Dutch oven. Add onion, cooking until tender. Add the garlic, carrot, celery, and salt, then continue to cook for another five minutes until tender. Add the tomatoes, meat and spices, and cook, stirring often for about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil, reduce heat, cover and simmer gently one hour. Taste and adjust seasonings. Add more liquid if necessary and heat through. Remove the bouquet garni, and stir in the parsley and vinegar.

For a minestrone-like soup, add 1 cup cooked elbow macaroni or rice just before serving.

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A delicious lunch. This one, I have since copied -- also good, but Lucy's was even better...

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Lentils

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