serves 8, takes about 1 hour
“This is the last lentil soup recipe you will ever need.” a quote from the cookbook.
1 T olive oil
1 large yellow onion, diced ( used a small one & a small red onion)
1 large carrot, peeled and cut into fine dice ( I used a bunch of small ones that I had)
5 plum tomatoes, seeded and diced (I used 1/2 a large can of diced tomatoes)
4 cloves of garlic, minced
2 T dried tarragon (used just a smidge of tarragon)
1 t dried thyme ( substituted basil)
1 t paprika (Hungarian preferred)
6 C water or veggie broth (used Better Than Bouillon veg. base)
2 C French lentils (used regular lentils)
2 bay leaves
1 1/2 t salt
several pinches of freshly ground black pepper
I added a pinch of sugar and a pinch of baking soda (opt.)
Preheat a large soup pot over medium heat. Add oil. Saute the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and saute for 2 more minutes. Add the tomatoes and a little splash of water (I had the liquid from the tomatoes), stir well. Cover and cook for 5 minutes. Add the water, lentils, bay leaves 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 lentils are tender. * If the soup looks too thin, uncovered and simmer for a couple more minutes. If it looks too thick, add a little more water.
*(I added the pinch of sugar and baking soda)
Serve with a crusty bread.