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Lentil Soup with Vinaigrette
copied from The cassoulet saved our marriage courtesy catherine newman This is a forgiving recipe, with respect to both ingredients and method. If you don't have broth, use all water, If there is no time to saute veg, throw them in raw....but make the vinaigrette for sure Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 stalks celery diced
- 2 carrots diced
- 2 cloves garlic
- 2 tsp salt
- 3/4 cup tomato sauce, crushed tom or tom puree
- 2 cups lentils rinsed and drained...tiny green lentilles du puy or regular brown lentils
- 4 cups broth or water
- 2 cups water
- 1 bay leaf
- 1 sprig thyme or 1/2 tsp dreid thyme
- 1 tsp balsamic or sherry vinegar
- vinaigrette
- 1/4 cup olive oil
- 2 tbsp balsamic or sherry vinegar
- 1 clove garlic pressed
- 1/2 tsp salt
Directions
- slow cooker method:
- heat the oil in a pan over medium head. Add the onion celery, carrot, garlic and salt and saute until veg are limp and browning about 10 min. Transfer to slow cooker with the remaining ingredients and cook on high for 3 hours or onb low for 6 hours. Meanwhile whisk together the vinaigrette ingredients. Taste the soup for salt, then spoon into bowls and serve with a drizzle of vinaigrette over each bowl
- Stovetop method:
- Place the lentils in a pot with the broth, water bay leaf and thyme and bring to a boil over high heat. Lower the heat, cover the pot and simmer.
- Heat the olive oil in a pan, add the onion, celery, carrot garlic and salt and saute about 10 min., then add the tomato sauce and vinegar. Scrape the mixture into the cooking lentils, stir and simmer the soup over very low heat, partially covered for 1 hour, stirring every now and then to keep from sticking to bottom. whisk together the vinaigrette
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