Lentil and Vegetable Soup
Makes 6 servings. Recipe is by Jackie Tuttle, of Baton Rouge.
3 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, leaves included, chopped
2 medium carrots, chopped
1 bulb fennel, finely sliced
2 teaspoons herbes de Provence
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
Pinch dried chili flakes
2 cups dried red or green lentils
3 cloves garlic, minced
1 (32 ounces) carton vegetable stock
2 cups water
1. In a large saucepan, heat olive oil over medium-high heat and add onion, celery, carrots and fennel, and season mixture with herbes de Provence, salt, black pepper, garlic powder and chili flakes. Sauté mixture until vegetables are soft, 5-7 minutes.
2. Stir in lentils and garlic, and cook, stirring constantly, 2 minutes. Stir in vegetable stock and water.
3. Bring to a boil, then lower to a simmer and cook, uncovered, until beans are tender, about 20-30 minutes, adding more water as necessary. Serve hot.