Monday
Jan262009

Lentil Soup

Serves 4

 

1 cup lentils, rinsed

5 cups vegetable broth

1 turkish bay leaf

3 garlic cloves, minced

2 tablespoons olive oil

1 medium onion, finely diced

2 carrots, finely diced

1 cup canned diced tomatoes, drained

1 tablespoon tomato paste

1/2 cup smoke ham (optional)

Salt and pepper to taste

Baguette to serve

 

Heat olive oil in a large pot over medium heat. Add ham, onions, carrots, sauté until soft, about 5 minutes. Stir in garlic and cook for another minute. Mix in tomatoes, tomato paste, lentils, broth and bay leaf. Simmer for 30-35 minutes, until lentils soften. Remove the bay leaf. Salt and pepper to taste. Serve with baguette slices.