Lentil soup

Name: Lentil soup
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1 small leek, trimmed well, washed, and roughly chopped; 1 carrot, peeled and roughly chopped; 1 stalk celery, roughly chopped; 1 onion, peeled and roughly chopped; 2 bay leaves; 1 tablespoon butter or extra-virgin olive oil; 1 teaspoon chopped garlic; 3 sprigs thyme; 4 ounces prosciutto, roughly chopped; 8 ounces small green lentils, rinsed and picked through; 1 tablespoon sherry vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon butter or extra-virgin olive oil; Chopped chives for garnish

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The addition of a piece of prosciutto to the preceding recipe is enough to produce a rich broth in the same amount of time it takes to cook the lentils. With bread, a great simple lunch. With bread and salad, a great simple dinner.

Ingredients

4 ounces prosciutto, roughly chopped
8 ounces small green lentils, rinsed and picked through
1

Lunch
Dinner
Soup
Gluten-free

Method

Combine the prosciutto, lentils, celery, onion, leek, carrot, garlic, thyme, and bay leaves in a saucepan with water to cover by about 2 inches. Bring to a boil over medium-high heat, then turn the heat to medium-low and cook, stirring occasionally, until the lentils are tender, 30 to 45 minutes.
Cool slightly, then remove 1