Friday, January 08, 2010
1/4 cup best quality Tuscan extra virgin olive oil, plus more to garnish
1 carrot, peeled and minced
1 red onion, minced
1 leek, cleaned, trimmed and minced *
1 celery rib, minced
2 garlic cloves, minced
1 cup lentils, rinsed
Course sea salt & freshly ground black pepper
Heat the oil in a heavy bottomed pan. Saute the carrot, onion, and most of the minced leek(save a little of the tender green part for garnish),celery, and garlic over high heat until they begin to brown. Add the lentils, 5 cups of water, and 1 tsp sea salt. Bring to a boil over high heat, lower the heat, and simmer for 45 minutes, stirring occasionally, until the lentils are cooked. Skim off any gray scum that rises to the surface, and add an extra cup of water if the soup seems too dry. Turn off the heat and let the soup rest for 20 minutes.
Ladle the warm soup into bowls and garnish with a drizzle of olive oil & the reserved leek.