This dish improves with age, and sitting overnight will bring out its flavor. It can be eaten either as a soup or an entrée. Add steamed or sautéed greens, brown rice or millet, and a tablespoon of sea vegetables and you’ve got a complete meal.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 branches of fresh thyme
- 1 tablespoon chopped fresh oregano
- 2 cups lentils, rinsed
- 1 tablespoon tamari
Preparation:
In a large saucepan, sauté vegetables in olive oil until onions are translucent.
Add bay leaf, thyme and lentils, cook 5 minutes, then add tamari and 6 cups of water.
Bring the soup to a boil; reduce heat, and simmer, covered, for 40 minutes, until lentils are very tender.
Season to taste. When serving, discard bay leaf and thyme branches.
Serves 6
Copyright 2006 by Jen Hoy
