• 1 tablespoon extra-virgin olive oil
  
• 1 1/2 cups diced onions
  
• sea salt
  
• 1 cup diced carrots
  
• 1/2 cup diced celery, with leaves
  
• 1 garlic clove, crushed
  
• 1 bay leaf
  
• 2 teaspoons minced fresh herbs or 1 teaspoon dried
  
• 1 cup sorted and rinsed lentils
  
• 1 3-inch piece of kombu (available at health food stores)
  
• 1/2 lemon (juiced)
  
• freshly milled black pepper or grounded
  
• 2 scallions, thinly sliced, for garnish
  

Procedures :

Warm the olive oil over medium heat in a heavy-bottomed soup pot. Add onions and a pinch of salt; cook 8-10 minutes, stirring occasionally. Add the carrots, celery, garlic, bay leaf, and herbs; sauté 5 minutes. Add the lentils, kombu, and 6 cups of water; brings to a boil. Lower the heat to medium-low; cover and simmer until the lentils are tender, 40- 50 minutes.

Remove and discard the kombu. Stir in the lemon juice; add salt and pepper to taste. Simmer for 3 minutes. Serve garnished with the scallions.

Serves: 2 quarts

Preparation time: 1 hour

Category : Soups