Lentil Soup
1 lb. dry lentils, rinsed
4 ribs of celery cut into ¼ inch slices
4 carrots, peeled, cut into ¼ inch rounds
1 medium onion, diced
4 cloves of garlic, chopped
12 cups of cold water
1 tablespoon of olive oil
2 tablespoons of tomato paste
1 tablespoon salt
¼ teaspoon of black pepper
1/8 teaspoon of red pepper flakes
1. Heat oil over medium heat in stock pot. Add celery, onion, carrots, garlic and cook for five minutes.
2. Add lentils, tomato paste, water, salt and pepper and bring to a boil.
3. Reduce heat and simmer (low boil) for approximately 1 hour. Occasionally stir and skim off any foam.
4. Taste and adjust salt and pepper.
Serves 4-6 people
Larry’s Tips: Use an immersion blender to blend about a quarter of the soup for a thicker consistency. Add a few links of sausage during the first step. Right before serving, remove the link sausage and slice or cube it and add it back into the soup. Right before serving, try adding 3 cups of chopped fresh spinach.