Lentil Soup

This soup is restorative. It makes me feel healthy and strong; ready for another long work week and these short, dark January days. But don't, for one moment, think that eating this lively lentil soup is like taking your medicine. There will be no need to hold your nose to get it down just because it's good for you. You'll want to slurp with abandon. Chances are you'll go back for more. Good! Fiberific, iron rich, and shamelessly full of vitamins and minerals - that lentil is one mighty legume!













Lentil Soup

olive oil
1 bunch celery
4 or 5 carrots, chopped
2 or 3, onions, diced
1/2 -3/4 t. red pepper flakes
1 lb. lentils
hot water (vegetable or chicken stock are great too)
2 bay leaves
3 sprigs fresh thyme
cider vinegar to taste
salt and black pepper to taste

• Leaving the bunch celery in tact, cut it (leaves and all) crosswise about 1/4 inch thick.
• Over a moderate flame, heat a large stock pot and coat with oil. Add the celery, carrot and onions and cook until softened, 15-20 minutes. Add red pepper, and salt to taste.
• Add lentils, stir to coat with oil. Add hot water to cover by about two inches (your pinkie is a good measuring stick). Increase heat to high and, stirring occasionally, bring to a boil. Add bay leaves, thyme and a pinch salt.
• Once bubbling, lower heat to medium-low, and cook until the lentils are soft and the soup has thickened, 25-30 minutes. Remove bay leaves and thyme sprigs.
• Add a few good grinds of black pepper and enough vinegar to brighten soup. Salt, if necessary.
• Enjoy!