simple + green

Adapted from a recipe in The New Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition: the world’s very best lentil soup recipe. Enough to warm a chilly family on a Sunday in December. Our 2-year olds love this, so it is certainly a favorite of mine! This is a little thinner than the standard, stew-like variety.

Ingredients:
2 cups uncooked lentils
8 cups water or vegetable stock
1/2 onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 small potato, chopped
2 tablespoons olive oil
2 bay leaves
1 1/2 teaspoons sea salt

1. Pick over lentils, wash and drain
2. Mix all ingredients in a soup pot and cook until the lentils are very soft, about 1 hour.
3. Makes about 8 cups, serves 6.

Ideas:
* For “Greek Lentil Soup” recipe, add 2 teaspoons of red wine vinegar at the end, before serving.
* Serve with a crusty bread to complete the meal. Our favorite is the Sourdough Walnut, Tangy Walnut Bread from Grace Baking of Richmond, CA.
* Use the best olive oil you have: this ingredient has more of an effect than you think!