Lentil soup always sounds so sad and dull – until we have a bowl and are reminded how warming and rich it can be.
1⁄2 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
2 garlic cloves, minced
1-quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes
1 1⁄4 cups yellow or red lentils, rinsed
1 teaspoon ground cumin
1 teaspoon sherry vinegar
4 strips cooked bacon, chopped, for garnish
1 cup croutons, for garnish
- In a large pot, heat the canna-olive oil over medium heat. Add the onion, carrot, celery, and garlic and sauté until tender, 7 to 9 minutes.
- Add the stock, tomatoes, lentils, and cumin, and simmer for 45 minutes.
- Stir in the vinegar and serve garnished with the bacon and croutons.