My new obsession! The french sure know how to do most everything don't they? ;)
Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped onions
1/3 cup finely chopped celery
2 medium carrots, chopped
2 cloves garlic, crushed and chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 cups vegetable stock (or 2 cubes of vegetable bouillon)
1 1/4 cups lentils, rinsed
14-ounce can petite diced tomatoes
2 teaspoons apple cider vinegar
Preparation:
In a medium saucepan, sauté the onions, celery, carrots, and garlic over medium-high heat for 12 to 15 minutes. Once the vegetables have just started to turn light brown, add the salt, thyme, and pepper. Continue cooking and stirring the mixture for about a minute.
Add the vegetable stock, lentils, and diced tomatoes to the pan. Bring the soup to a boil, and then reduce the temperature slightly so that it is simmering. Simmer the soup, covered, for about 30 minutes, or until the lentils are tender. Puree 1 3/4 cups of the soup with the cider vinegar and stir the pureed mixture back into the soup.
Makes 6 servings.
