We are in the middle of a crisis, and my first instinct is to cook for everyone. We are going on day six of mandatory evacuation from the Northern California wildfires. My partner and I and our little dog are staying with friends and waiting to get back to our home. The truth is, we are lucky to have a home to return to. Hundreds of homes and businesses are gone and many people are still unable to return. It is a sad time here in wine country and things will never be the same. In the meantime, I find myself wanting to nurish and heal with food.
Tonight, feeling disoriented and heartbroken, I made a big pot of lentil soup. I wanted to share this recipe with you because it is easy, inexpensive and hearty. It goes well with a loaf of Italian bread. Enjoy.
Lentil Soup - Italian Style
A hearty vegetarian soup.
- 3 Tablespoons olive oil
- 1 large yellow onion – diced
- 1 large carrot – sliced
- 1 pound green lentils – rinsed well
- 1 12-oz can whole peeled tomatoes or 4 whole tomatoes, peeled and diced (concasse)
- 5 cups water or soup stock
- salt to taste
- Pour olive oil in soup pot and heat to medium.
- Add onion and saute in olive oil until soft, stirring occassionally.
- Add carrot and cook for 2-3 more minutes.
- Add tomatoes and lentils, making sure the lentils are thoroughly coated with the tomatoes.
- Add water or soup stock and give everything a good stir.
- Bring to a boil, cover, turn down the heat to a gentle simmer and cook for about 45 minutes or until the lentils are soft.
- Salt to taste.