LENTIL AND LEAK SOUP

LENTIL AND LEAK SOUP image

Categories Bean

Yield 6 bowls

Number Of Ingredients 13

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3 tablespoons olive oil
1/2 onion, diced
1 large or 2 small celery ribs, finely chopped
1 carrot, finely chopped
1 large leek, white and tender green parts, cut in half lengthwise, well rinsed, and thinly sliced
2 garlic cloves, minced
1 quart home-canned tomatoes, diced, or one 28-ounce can diced tomatoes
1 cup red lentils, rinsed and drained
4 cups vegetable stock
1 bay leaf
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Chopped fresh flat-leaf parsley leaves, for garnish

Steps:

Heat the oil in a large saucepan over medium-high heat. Add the onions, celery, carrots, leeks and garlic and sauté until soft, which takes about 12 to 15 minutes. Add the tomatoes, lentils, vegetable broth and bay leaf and bring to a boil. Then lower the heat and simmer, partially covered, for about 1 hour, or until the lentils are tender. Add the salt and pepper and remove the bay leaf. For a more rustic or informal meal, serve the soup as is. For a more "refined" meal, puree the soup in a food processor or blender until smooth, and then gently reheat it. Ladle the soup into bowls, garnish with chopped parsley, and serve.