Lentil Soup should be served as a hearty main course, not as a soup course. It is more of a stew, and very filling. Essentially comforting, the flavors are very earthy, warming and relaxing.
- 1 pound lentils
- olive oil; for sauteing
- 2 medium onions; chopped
- 3 stalks celery; chopped
- 2 small carrots; chopped
- 2 cloves garlic; minced
- 2 Tablespoons tomato paste
- 2 bay leaves
- 1 Tablespoon minced fresh oregano, or
- 1 teaspoon dried oregano; crushed
- salt and freshly ground pepper, to taste
- 1/2 Cup red wine, to taste
- Rinse lentils and pick them over.
- In a large, heavy bottomed stockpot over medium heat, warm oil. Add onions, celery, carrots, garlic, tomato paste, bay leaves, and oregano; saute until onions are translucent (about 5 minutes). Add lentils and water to cover by about 3 inches.
- Bring to a boil, cover, reduce heat, and simmer until lentils are tender (about 30 minutes). Check periodically to make sure the lentils are covered completely with water, adding more if necessary. Remove and discard bay leaves.
- Season with salt, pepper, and wine.
- Cover and let stand a few minutes to blend flavors, then serve.
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