Lentil Soup
Ingredients
2 shallots, minced | ||
1 small onion, minced | ||
2 tsp olive oil | ||
3 cups water | ||
1 cup dry green lentils | ||
1 red potato, peeled and diced | ||
1 large tomato, peeled and diced | ||
1 stalk celery, diced | ||
1 small carrot, slivered | ||
1/4 cup fresh parsley, chopped | ||
kosher salt and fresh black pepper to taste | ||
Dry croutons and chopped chives |
- In a deep soup pot, saute the shallots and onions in the olive oil.
- Add the water and lentils and bring to a boil.
- Reduce heat to simmer, adding more water if needed.
- Cook lentils until barely tender.
- Add all other vegetables and seasoning.
- Continue cooking at least 20 minutes longer.
- Add the mixture to a food processor and puree.
- Serve warm and garnish with croutons and chives.
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