lentil soup

It's winter, which means time to explore the universe of soups.

  • 1-2 cups lentils (brown, green, french green, doesn't matter.. vary the texture and taste each time!)
  • onion
  • carrot
  • celery
  • sage and rosemary (fresh or dried)

Combine all ingredients (including herbs, if dried) and cover with about two inches of water. Simmer for an hour or so. Add sea salt and pepper to taste, and fresh herbs at this point. Serve with crusty bread and a drizzle of olive oil.

Optionally, throw in a rind of parmigiano reggiano while simmering.

1 comment:

Dr Nak said...

it looks like I'll have something to make on Sunday (minus the cheese of course).