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.