Lentil Soup

Lentil Soup

1 tsp minced garlic
1 onion, chopped fine
1 large carrot, chopped fine
2 stalks celery, chopped fine
2 Tbsp butter or olive oil
2 cups dry lentils, rinsed and picked through
1 heaping tsp sea salt
1 heaping tsp of cumin
1 14-oz can chopped tomatoes (optional)
2 quarts chicken stock, vegetable stock, or water

¼ cup or to taste of white wine or dry vermouth) optional

In a large stock pot, sauté the garlic, onion, carrots and celery in butter/oil until translucent. Stir in the lentils, onions, salt, and cumin to the lentils. Add optional tomatoes and stock and bring to a boil. Turn down heat to simmer, add optional wine, and let cook for another 40 min. The soup will naturally thicken. Salt and pepper to taste.

The lentils may be blended after the soup is done if you prefer a smooth soup. Half a cup of chopped spinach or Swiss chard may be added fifteen minutes before the lentils are done.