Ingredients
Scale
- 8 ounces lentils Du puy
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, minced
- 1 large carrot, chopped
- 1 quart water
- 1 sprig Thyme
- 2 bay leaves
- 1 tablespoon tomato paste
- Salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red wine vinegar
Instructions
- Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
- Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in tomato paste and season with salt and pepper.
- Pour in lentils, 1 quart water, thyme and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.
- Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.
Nutrition
- Serving Size: 1