1 1/2 tbsp olive oil
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 tsp salt
1/4 tsp pepper
2 cloves garlic
1/4 tsp dried thyme
1 bay leaf
1 can whole tomatoes, with juice
4 cups water
1 cup lentils
1 tbsp wine vinegar
- In a large pot or Dutch oven, heat oil over medium heat.
- Add carrots, celery, onions, salt, and pepper.
- Cook until onion is translucent (about 5 minutes).
- Add garlic, thyme, and bay leaf.
- Cook until veggies begin to soften (about 2-3 minutes).
- Add tomatoes and juice, breaking up the tomatoes.
- Add water and rinsed lentils.
- Bring to a boil, then reduce heat and simmer partially covered until lentils are tender (about 30 minutes).
- Just before serving, stir in the wine vinegar.
I bought a bag of lentils to make a “soup in a jar” as a Christmas gift, which of course only called for about a half cup of lentils. What does one do with lentils? After the remaining lentils sat in the pantry for a solid month, I consulted my tried and true recipe finder: Pinterest! I came across this Martha Stewart lentil soup recipe, and although it took some time to make, it turned out quite well.