prep time 5 to 7 minutes cook time 40 to 50 minutes makes 8 servings...
1 cup onion, diced
3/4 cup carrot, diced
3/4 cup celery diced
1 Tbsp olive oil
1 Tbsp garlic, minced
6 cups water or vegetable broth
1 cup dried brown lentils, sorted and rinsed
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary, crushed a bit with your fingers
1/2 tsp dried thyme
1 bay leaf
1 Tbsp red wine vinegar or balsamic vinegar
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
in a large pot, combine onion, carrot, celery and olive oil and saute over medium heat, stirring often, for 3 minutes to soften. add garlic and saute for 1 more minute.
stir in water, lentils, basil, oregano, rosemary, thyme and bay leaf. bring to a boil, cover and reduce heat to low and simmer for 30 minutes.
stir in vinegar, salt and black pepper and simmer for 5 to 10 more minutes or until lentils are tender. remove bay leaf and discard. taste and adjust seasonings as desired.
Variation; for a French lentil soup, substitute French green lentils; omit the dried basil, oregano and rosemary; add 1 1/2 teaspoons dried tarragon; and increase dried thyme to 1 teaspoon.