This recipe can be found on p. 139 of his cookbook.
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 1 carrot, cut into 1/2 inch pieces
- 1 celery stalk, cut into 1/2 inch pieces
- 1 cup lentils, washed
- 1 bay leaf
- 6 cups chicken, beef, or vegetable stock
- Ground black pepper
In a large pot over medium heat, add the oil. Once it is hot, add the onion and cook until soft, 1-2 minutes. Add the carrot and celery and cook another 2 minutes. Add the lentils, bay leaf, and stock. Sprinkle with pepper. Bring to a boil, and then turn the heat down to low and cook until the lentils are tender, about 30 minutes. Stir it sometimes.
Here are some variations he gives us:
Lentil Soup with Cumin: Add 1.5 tsp ground cumin with the bay leaf. Add a squeeze of lime or orange juice and garnish with chopped fresh cilantro.
Lentil Soup with Smoked Paprika: Add 1 tsp smoked paprika with the bay leaf. Garnish with fresh parsley or chives.