plus more for garnish
ends trimmed and discarded, remaining diced
ends trimmed and discarded, remaining diced
(or white or yellow onion) ends trimmed and discarded, remaining diced
peeled and minced
or green or brown lentils (don't use red because they'll break apart and turn mushy)
optional
optional
optional
To Make The Lentil Soup: Heat oil over medium-high, add carrots, celery, onion, and garlic cook until translucent and softened. Season well with salt and pepper. Stir in lentils, bay leaf, and oregano (if using) and cook until fragrant. Add the tomatoes and their liquid, and the broth or water then bring to a boil. Reduce heat to low and simmer uncovered until lentils are just soft but not mushy, about 25 minutes.
You can stop now and serve the soup brothy (remove the bay leaf and oregano sprig) or blend part of it. Put 1/3 of the soup in a blender, food processor, or use a stick blender and blend 1/3 until smooth (this thickens the soup but still leaves texture!
To Serve The Lentil Soup: If you want a little more "brightness" add in the vinegar. For a little more nutrition and flavor, stir in a few handfuls of greens or parsley until they just wilt. Otherwise, drizzle in a bit more olive oil and serve with crusty bread and a salad!
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