2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 ˝ -ounce) can diced tomatoes with liquid
1 pound lentils (approximately 1 1/4 cups)
11 cups chicken broth
4 to 6 fresh thyme sprigs
Heat the oil in a heavy pot. Add the onion,
carrots, and celery, garlic, salt, and pepper and sauté until all the vegetables
are tender, about 5 to 8 minutes. Add the tomatoes and liquid. Simmer for 8-10
minutes, stirring occasionally until the juices evaporate a little and the
tomatoes break down. Add the lentils and mix to coat. Add the broth and stir.
Add the thyme sprigs. Bring the soup to a boil over high heat. Cover and simmer
over low heat until the lentils are almost tender, about 30 minutes.
Serve hot.
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