Published on July 4, 2014 | By Not just olive oil |
- 1½ cups dried green lentils, rinsed in a strainer under cold running water
- 1 large sweet onion, chopped
- 1 cup organic carrots, thinly sliced
- 2 garlic cloves, whole, peeled
- 1 bay leaf
- 1½ cups plum tomatoes, chopped
- 1 cup celery, chopped
- 1 organic vegetable cube
- ½ tsp dried thyme
- 1 tbsp. fresh lemon juice
- 4 tbsp. extra virgin olive oil, divided
- 4-5 cups pure water
- Sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp. high quality wine vinegar, red or white, divided
- 1. Lightly heat 2 tbsp. olive oil, in a large saucepan over medium-high heat.
- 2. Add onion and carrots; sauté until onion becomes transparent, about 7 minutes.
- 3. Add strained lentils, garlic cloves and vegetable cube; continue to sauté for another 4 minutes while gently stirring to keep lentils from sticking to bottom of pan.
- 4. Stir in the celery, tomatoes, bay leaf, salt (about 1 tsp) and black pepper.
- 5. Add 4 cups of cold pure water and bring to a boil.
- 6. Cover, reduce heat to medium and cook 40 minutes or until lentils are very tender. More cold water can be added as needed. The end result should be slightly soupy but not too watery. Continue to boil, if necessary, until most water has evaporated.
- 7. When the lentils are done, add the remaining 2 tbsp. olive oil, thyme and lemon juice. Bring to a boil while continuously stirring with a wooden spoon. This will add body to the soup for a creamier consistency. Soup will continue to thicken as it cools.
- 8. Taste and add salt if necessary.
- 9. Remove from heat and let stand for 15 minutes before serving.
- 10. To serve, garnish with a tsp of extra virgin olive oil, ¼ tsp vinegar and sprinkle with fresh ground black pepper.
- 11. Serve with a chunk of olive oil drizzled feta cheese and a large slice of hot crusty whole wheat bread.