LENTIL SOUP

Prep time: 25 minutes Cooking time: about 2 hours 30 minutes Servings: 10

lentilsoup

 

Ingredients:

1 ½ Tbs.   Oil

1 ½ cups   chopped onions

2 cups       dried lentils, picked

over and washed

2 quarts    cold water, approximately

2 small      potatoes, scrubbed and

cooked in boiled salted water

1 large      carrot, grated

1 Tbs.       Chopped fresh basil

2 cups       fresh or canned tomato juice

Sea salt to taste (optional)

¾ cup       shredded spinach

½ cup       dry white wine (optional)

Grated hard goat’s cheese

Spring fresh basil

 

Instructions:

  1. Heat the oil in a heavy kettle and sauté the onion in it until transparent. Add the lentils and water. Bring to a boil, cover and simmer over low heat until lentils are tender, about two hours. Watch the water level and replenish as necessary to keep lentils covered.
  2. Peel and dice potatoes and add to cooked lentils.
  3. Add carrot, basil, tomato juice, salt, and spinach to kettle and cook until spinach wilts and turns dark green, about four minutes after mixture returns to the boil. Stir in the wine. Serve with grated hard goat’s cheese. Garnish soup with basil sprigs.