Lentil soup is lentil soup, but French lentil soup is ...well French!
Soupe aux Lentilles
servir 6
2 Tbs. (30 ml) olive oil
2 medium chopped organic carrots
1/2 tsp. (2,5 ml) each: black pepper, thyme, & cumin (more if you like)
1/2 tsp (2,5 ml) mustard (optional)
1 1/4 cups (300 ml) rinsed lentils (any variety)
1/3 cup (80 ml) chopped organic celery
2 crushed and chopped cloves of garlic
4 cups (950 ml) organic vegetable or chicken stock/broth
14-oz (415 ml) organic diced tomatoes
2 tsp. (10 ml) apple cider vinegar
1 un. Sauté onions, celery, carrots, and garlic over medium-high heat: 12-15 minutes
2 deus. Once the vegetables began to turn light brown, add spices. Cook 1 minute.
3 troix. Add broth/stock, lentils, and tomatoes to the pan.
4 quatre. Bring to a boil, cover, and simmer for 35 minutes.
5 cinq. Purée 1 3/4 cups (415 ml) of the soup with the cider vinegar.
6 six. Pour back into the soup. Mix.
7 sept. Served hot topped with some chopped onion or store up to three days in the refrigerator.
Try French Lentil Salad with Goat Cheese and Walnuts:
