From Coming Home: A Seasonal Guide to Creating Family Traditions by Rosanna Bowles
This soup makes an excellent lunch to take to school or work the next day, so be sure to save some for the Thermos.
1 pound small green lentils
1/2 cup (120 ml) extra-virgin olive oil
3 ribs celery, diced
2 carrots, diced
1 sweet onion, diced
5 cloves garlic, minced
2 quarts (2 liters) organic chicken broth
Soak the lentils in a bowl of water for 1 hour. Drain and set aside.Put the oil in a large saucepan and place over medium heat. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes. Add the lentils and sauté for 5 minutes.Add the broth. Bring to a simmer and cook, covered, over low heat for about 1 1/2 hours, until the lentils are soft. Serve with crusty bread drizzled with extra-virgin olive oil.