Here comes the recipe for the lentil soup we are going to cook during the wednesday theory session.

Lentil Soup with Vegetables

INGREDIENTS:

• 4-6 Tablespoons olive oil
• 10 small carrots, chopped
• 6 celery stalks, sliced
• 4 onion, peeled & chopped
• 8 garlic cloves, minced
• 1 teaspoon dried thyme
• 4 can whole tomatoes, with their juice
• 12 cups water
• 4 cups lentils, picked over & rinsed well
• 4 Tablespoon wine vinegar
• salt & freshly ground pepper

PREPARATION:

1. In a Dutch oven, heat the olive oil over med-heat and add the carrots, celery, onion, salt and pepper. Cook stirring, about 5 minutes, or until onion is translucent.

2. Add garlic and thyme and cook until vegetables begin to soften. Add the tomatoes with their juice, breaking the tomatoes with a large spoon.

3. Add the water and lentils and bring to a boil. Reduce heat, and simmer partially covered, about 30 minutes or until lentils are tender.

To serve:

Stir in the vinegar just before serving and ladle into 12 soup bowls.