Lentil Soup

Name: Lentil Soup
Yield: 4 to 6 servings
Ingredients: 3 to 4 tablespoons olive oil; 2 carrots, peeled and diced; 1/2 onion, peeled and diced; 2 celery stalks, diced; 2 1/2 teaspoons kosher salt; 3 garlic cloves, peeled and crushed; 1 teaspoon chopped rosemary; 1 cup French green lentils; 7 cups water or chicken stock (page 47); Fresh-ground black pepper; 1/4 cup plain yogurt

December 20, 2011

French green lentils are plump and speckled dark green. They are very flavorful, hold their shape when cooked, and are good for making salads and soups. For this rustic lentil soup, the lentils are cooked until they are tender and can be easily mashed—longer than they would be for a salad. The yogurt garnish brightens the earthy flavor of the rosemary and lentils.

Recipe notes

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