You can skip the last step if you prefer your lentils whole.
- 2 Tablespoons olive oil
- 2 small onions, chopped
- 3 cloves garlic, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 pound brown lentils
- 2 quarts vegetable or chicken stock or broth
- 1 14-ounce can diced tomatoes with liquid
- 2 teaspoons (or more) dried oregano
- 2 teaspoons (or more) dried basil
- 2 bay leaves
- Salt and pepper to taste
Heat oil in a soup pot over medium-high heat. Add onions and garlic. Sauté until tender.
Add carrots and celery and cook until softened, about 5 minutes. Add lentils and stir for about 1 minute. Add stock, tomatoes, and seasoning.
Bring to a boil. Lower heat and simmer until the lentils are soft, about 45 minutes. Use an immersion (stick) blender to blend until smooth.
Rehfwitz Recipes 