LENTIL SOUP
About 9 cups; 5 servings

Heat in a large soup pot over medium-low heat:

  • 1 tablespoon olive oil

Add and cook, stirring, until the vegetables are tender but not browned, 5 to 10 minutes:

  • 1 large carrot, diced
  • 1 celery rib, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • (4 ounces pancetta or Canadian bacon, diced)

Stir in:

  • 1 cup dried green or brown lentils, rinsed and picked over
  • One 14 ½-ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 6 cups water
  • ½ teaspoon salt

Bring to a boil, then reduce the heat, and simmer, covered, until the lentils are tender, 30 to 40 minutes. If desired, add for the last 5 minutes:

  • (1 bunch kale, deribbed and thinly sliced)

Stir in:

  • 1 ½ teaspoons lemon juice, sherry vinegar, or balsamic vinegar
  • ½ teaspoon black pepper
  • Salt to taste

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