The Cook's Station

                               

                                                     Lentil Soup

 

1 pound dry lentils

1/2 onion, finely chopped

3 stalks celery, finely chopped

1/2 cup extra virgin olive oil

4 tablespoons tomato paste

1/4 teaspoon cloves

1 bay leaf

kosher salt and freshly ground black pepper

 

 

Rinse lentils in a colander with cold water.  Place rinsed lentils in a bowl and cover with water.  Soak for 1/2 to 1 hour.  Drain lentils.  Place drained lentils in a large saucepan.  Add 2 quarts water, onion, celery, olive oil, tomato paste, cloves, bay leaf and salt and pepper to taste.  Bring to a boil over medium heat.  Reduce heat, cover and simmer for 30 minutes.  Check soup occasionally and adjust seasonings if necessary.  Soup should be fairly thick, add more water if necessary.

 

Makes 8 to 10 servings