French Lentil Soup WIP

about 6 quarts

Ingredients

  • 6 c French lentils, rinsed.
  • bay leaf
  • cloves
  • 1 tsp salt
  • 10 -11 c. water
  • 2 c. onions, finely diced
  • 1 c. carrots, finely diced
  • 1 c. celery, finely diced
  • 1/4 c evoo
  • garlic, optional
  • 1 28 oz can tomatoes, canned or __ c. fresh
  • 1 2 T. za'atar spice mix
  • salt
  • black pepper
  • optional: crushed red pepper

Instructions

1

Combine lentils, bay leaf, cloves and salt. Bring to a boil, skim foam. Reduce heat and cook gently until al dente.

2

Saute onions, celery, and carrots with a dash of salt in olive oil until soft.

3

Add za'atar, stir and cook about a minute.

4

Add tomatoes, hold back the juice for now. Cook over high heat, stirring occasionally, until starting to change color.

5

Add the tomato juice.

When lentils are read, combine the two mixtures in one large pot. Bring to a boil, reduce heat. Simmer another 15 minutes or longer if desired.

6

Optional, blend a portion of the soup to make a thicker broth.

7

Adjust salt, add black pepper. Remove cloves.