French Lentil Soup
This recipe comes from France, where two varieties of lentils are grown that can be used for this soup (either the green ones or the dark brown ones). Rice is added to make the combination needed for a complete protein.
- 6 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1-1/2 cups lentils
- 3 quarts water
- 1 celery stalk, cut fine
- 1 turnip, diced
- 1 bunch sorrel, spinach leaves , or swiss chard, cut into pieces
- 1 bay leaf
- 1 large carrot, finely cut
- 1 large potato, diced
- 1 cup tomato sauce
- salt and pepper to taste
- 1/2 cup cooked rice (optional)
1. Pour the olive oil into a soup pot and gently saute the onion and garlic for 2 minutes. Stir continually.
2. Wash and rinse the lentils and add them to the soup pot. Add the water, cut vegetables, and the rest of the ingredients except the salt and pepper and rice. Bring to a boil. Then lower the heat to medium and cook slowly, covered, for 1 hour.
3. Add the salt and papper and let the soup simmer a short while longer. Remove the bay leaf. Add cooked rice if desired. Serve hot.
Note: I added uncooked rice along with the lentils and other ingredients instead of using cooked rice.