- olive oil - 2 1/2 Art. spoons
- bulb - 1 piece
- carrots - 2 pieces
- celery stalk - 2 pieces
- garlic - 3 teeth
- salt - 1 st. a spoon
- small tomato - 1 piece
- tomato paste - 1 st. a spoon
- brown or green lentils - 2 cups
- Dried Thyme - 1/2 Teaspoon
- small bay leaf - 1 piece
- freshly ground black pepper - 1/4 Teaspoon
- chicken or vegetable broth - 6 glasses
- water - 4 Cups
- red wine vinegar - 2 teaspoons
- Garlic croutons - To taste (optional)
1. Finely chop the onion. Cut the carrot, tomato and celery. Grind the garlic. Heat the large saucepan over medium heat and add the olive oil. Add carrots, onions, celery, garlic and a pinch of salt. Fry until vegetables are browned. This should take you about 5 minutes. 2. Add the tomato and cook for a few more minutes. Add the tomato paste and cook for 2 more minutes. 3. Then add the lentils, dried thyme, bay leaf, freshly ground black pepper and 2 teaspoons of salt. Add chicken or vegetable broth and water, bring to a boil. 4. Remove the foam that forms on the surface of the soup. Reduce heat and cook until lentils become tender. Usually it takes 15-20 minutes. 5. When the soup is almost ready, add the red wine vinegar. 6. Dilute the soup on plates, pour with olive oil and add garlic croutons if desired.
Servings: 4