In My Kitchen/ Nicholas Tanis
1 pound (454 grams) lentils
3 medium yellow onions, chopped small
1 small green bell pepper, chopped small
3 stalks celery, chopped small
4 small carrots, chopped small
4 garlic cloves, minced
1 can (8oz) of tomato sauce
2 tablespoons olive oil
a dash of paprika
4 whole cloves
3 bay leaves
salt and freshly ground pepper to taste
Soak the lentils in cold water overnight; rinse in cold water and drain. (If you don’t soak, cook the lentils, after bringing to a boil, for 40 min on simmer, while covered, in the 6 Qt water, as indicated below, before proceeding!)
Add the lentils into a large (at least 8Qt./ @8L / 32 cups) soup pot, with 6 quarts (@6L/24 cups) cold water.
Stir, and bring to a boil; reduce heat to medium, continue cooking.
Add all of the vegetable ingredients, plus the tomato sauce, olive oil, and spices.
Stirring occasionally, continue to cook for about another 30-45 minutes; until soup broth begins to slightly thicken (when the lentils are tender).
Remove from heat, and allow to sit uncovered for approx. 15-20 minutes before serving.
Using a deep ladle, pour soup into individual bowls.
You may add red wine vinegar to each soup serving as per taste.
Serve with a hearty crusted bread – either French or Italian.
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