Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups diced onions
- sea salt
- 1 cup diced carrots
- 1/2 cup diced celery, with leaves
- 1 garlic clove, crushed
- 1 bay leaf
- 2 teaspoons minced fresh herbs or 1 teaspoon dried
- 1 cup sorted and rinsed lentils
- 1 3-inch piece of kombu (available at health food stores)
- 1/2 lemon (juiced)
- freshly milled black pepper or grounded
- 2 scallions, thinly sliced, for garnish
Directions
Warm the olive oil over medium heat in a heavy-bottomed
soup pot. Add onions and a pinch of salt; cook 8-10
minutes, stirring occasionally. Add the carrots, celery,
garlic, bay leaf, and herbs; sauté 5 minutes. Add the
lentils, kombu, and 6 cups of water; brings to a boil.
Lower the heat to medium-low; cover and simmer until the
lentils are tender, 40- 50 minutes.
Remove and discard the kombu. Stir in the lemon juice;
add salt and pepper to taste. Simmer for 3 minutes. Serve
garnished with the scallions.
Serves: 2 quarts
Preparation time: 1 hour