We make lentil soup every week at Claire’s and we vary the ingredients, something that keeps both our customers and our soup-makers happy.
1pound organic green or brown lentils, picked over for stones
2organic bay leaves
⅓cupextra-virgin olive oil
5 large clovesorganic garlic, sliced
2 large organic yellow onions, coarsely chopped
16 baby organic carrots, cut into quarters
128-ounce can organic whole peeled tomatoes in juice, crushed with your hands
1teaspoondried organic basil
1 large headorganic escarole, well washed and chopped
1 large bunchorganic asparagus, tough ends trimmed and discarded (or saved to make a broth), stalks and tips cut into ½-inch pieces
2organic broccoli crowns, chopped
Place the water, lentils, and bay leaves in a large, heavy-bottomed pot. Cover and bring to a boil over high heat. When the mixture reaches a boil, reduce the heat to medium and add the olive oil, garlic, and onions. Stir well to combine. Cover and cook at a medium boil, stirring occasionally, for about 30 minutes, then add the carrots, tomatoes, basil, sea salt, and escarole. Stir to combine, cover, and continue cooking at a medium boil for about 20 minutes, stirring occasionally, until the lentils are nearly tender to your preference.
Add the cut asparagus and broccoli, stir to combine, cover, and continue cooking at a medium boil for about 20 minutes, stirring frequently, until the lentils and the vegetables are tender. Taste for seasonings.