| Recipe: |
From Abbi...
Serves 8
1 hour
1 tablespoon olive oil
1 large yellow onion, diced
1 large carrot, peeled and cut into fine dice
1 large potato, peeled and diced
5 plum tomatoes, seeded and diced – or canned fire-roasted tomatoes
4 cloves garlic, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika (smoked or hungarian if possible)
4 cups vegetable broth (i like Imagine low sodium)
2 cups water
2 cups french lentils (they're green)
2 bay leaves
1 ½ teaspoons salt
several pinches freshly ground black pepper
Preheat a large soup pot over medium heat. Sauté the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika and sauté for 2 more minutes. Add the tomatoes and a little splash of water, if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
Add the water, broth, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer, and cook, covered for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add water or vegetable
broth. Serve with good crusty bread.
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