My friend Tina and I were talking about lentils the other day, and I mentioned that I had a lentil soup recipe that I really liked. So here you go!
This recipe comes from the "Comfort Food Fast" cookbook by Anne Gardon. It's super easy, and the addition of leek really ups the flavor.
Make a double batch and freeze the leftovers for an easy meal later on.
1 cup dried lentils
2 tbsp. olive oil, plus more for serving
1 onion, minced
1 leek, white part only, minced
1 celery stalk, chopped
1 carrot, diced
2 garlic cloves, crushed
1 bay leaf
4 cups chicken or vegetable stock
salt and pepper
chopped fresh parsley
Soak lentils in cold water overnight or longer, changing the water twice a day. Drain.
In a heavy saucepan, heat two tablespoons oil and cook onion and leek over medium heat, stirring, until soft, about three minutes.
Add lentils, celery, carrot, garlic, bay leaf and stock. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until lentils are cooked, about 45 minutes. Sprinkle with parsley and drizzle with oil before serving.