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French Lentil Soup WIP

French lentils, rinsed.

bay leaf

cloves

salt

-11 c.  water

c. onions, finely diced

c. carrots, finely diced

c. celery, finely diced

evoo

garlic, optional

28 oz can  tomatoes, canned or  __ c. fresh

- 2 T. za'atar spice mix

black pepper

optional:  crushed red pepper

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.  
6.  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.

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

8.  Adjust salt, add black pepper.  Remove cloves.  