Soupe de Lentilles

Name: Soupe de Lentilles (Let Soupes)
Cuisine: France
Ingredients: 1 tablespoon sherry; salt; freshly ground black pepper; 4 cups water; 3 slices good white bread for making Croutons; 2 carrots, chopped; 2 garlic cloves, peeled and crushed; 1 teaspoon dried thyme; 2 bay leaves; 1 onion, chopped; 2 tablespoons olive oil; 1 tomato, peeled and quartered, or ⅓ cup drained canned tomatoes; 1 tomato, peeled and quartered, or ⅓ cup drained canned tomatoes; 1½ cups raw lentils

Let Soupes

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a hearty soup, perfect for a cold winter night. It seems to improve with each reheating, so make a good amount of it.

Ingredients

1½ cups raw lentils
2 tablespoons olive oil
1 onion

Europe
France
Soup
Vegan
Winter

Method

Wash the lentils in cold water and drain in a sieve. Heat the oil in a heavy pot and cook the chopped onion until soft. Add the tomato, carrots, garlic, thyme, bay leaves, salt, pepper, and lentils. Add water and bring to a boil. Cover and simmer 1 to 2 hours. Cooking time will depend on the size of the lentils (they should be tender but not mushy).

Prepare the croutons, cutting them in