*

I always have lentils in the pantry for a quick and easy weeknight meal. This soup is a perfect accompaniment to a hearty salad and some crusty bread.

1/2 lb. lentils
2 tbs. olive oil
2 large carrots, chopped in 1/2” pieces
2 celery stalks, chopped in 1/2” pieces
1/2 large onion or 1 small, finely chopped
2 garlic cloves, finely minced
1/4 cup tomato paste
4 – 1/2 cups of water
1 1/2 tsp. vegetable base or chicken base
Salt and pepper

In a 6-quart pot, add olive oil, carrots, celery, and onion. Add 1/4 teaspoon of each salt and pepper and sauté for about 7 minutes. Add tomato paste and cook down for about 3 minutes, then add garlic and cook additional 30 seconds.

Add water and vegetable or chicken base along with the lentils. Bring to a simmer, cover and cook until the lentils are soft, about 35 – 45 minutes.

Check for additional seasoning. For additional flavoring, I add a teaspoon of pesto to each bowl, this is optional, but certainly bumps up the flavor! Serves 3.

Visit Dorothy’s website at http://ddimarzo2002.wix.com/thymethief.