As the weather gets cooler, the desire to make soup haunts me. Lentil soup is one of my favorites. Its simple comfort is warming, filling and really inexpensive. The recipe below makes a large batch and tastes even better the next day.
1 onion, chopped
1/4 c. olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 (14.5 ounce) can crushed tomatoes
2 c. dry lentils
8 c. water
salt to taste
ground black pepper to taste
ground cayenne (optional)
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, cook for 2 minutes.
Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least one hour. Remove bay leaf and season to taste with salt, pepper and cayenne.
