Lentil and Tomato Soup
2 tablespoon extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 celery stalks, chopped
1 (14 ounce) can chopped tomatoes
1-1/4 cups brown lentils
2 tablespoons chopped fresh parsley
1 bay leaf
salt and pepper
1 tablespoon fresh lemon juice
yogurt and 1 tablespoon each chopped fresh basil and mint, to garnish
In a large saucepan, heat oil. Add onion and garlic and cook until soft. Add celery, tomatoes, lentils, parsley and bay leaf to pan. Stir in 2-1/4 quarts water and bring to a boil. Cover pan and simmer 1-3/4 hours or until soup is thick and lentils and vegetables are very soft.
In a blender or food processor fitted with the metal blade, puree soup until smooth. Return to saucepan. Soup should be thick, but add more water if a thinner consistency is preferred. Season well. Add lemon juice. Serve soup in warmed bowls with a spoonful of yogurt floating in center and herbs scattered over th top.
Makes 6 to 8 servings
This soup may be served without being pureed, if preferred.