Down at the shop, the staff were just stocking the shelves with the fresh produce that had arrived this morning. I stocked my basket with onions, tomatoes, celery, carrots, bay leaf and, of course, white wine. What kind of meal is complete without wine, after all?! A few other bits and bobs for the flat and in no time pots and pans were flying out of the cupboards, whipping up a stock, rinsing off the lentils and chopping away on the cutting board.
The soup is on and aromas of the soup are drifting through the apartment. Just the scent alone can rid of that chill through the air, knowing that in an hour’s time, the soup will be ready and warming you down to your toes!
Lentil Soup:
-makes 8 servings, vegetarian friendly
Ingredients:
2 tbsp olive oil
2 large onions, cubed
1 tsp minced garlic
3 carrots, diced
2 stalks celery, diced
3 ½ cups crushed tomatoes
1 ½ cups lentils, soaked, rinsed and drained
½ tsp salt
½ tsp ground black pepper
¾ cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
½ tsp paprika
½ cup grated Parmesan cheese
Directions:
In a large pot, sauté the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots and sauté for 10 minutes.
Once the vegetables are soft, stir in tomatoes, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring to a boil. Reduce the heat and cook for one hour on low to medium heat or until lentils are tender.
Sprinkle the soup with fresh parsley and Parmesan before serving.
Et voilà! Bon appétit! Oh, and of course, being in France, a side of fresh, warm baguette is mandatory too!