Simple Lentil Soup

Serves 6 or so

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Here’s a quick tasty soup to make right after work.  It’s filling and satisfying, perfect for a cold night.

1 Tablespoon olive oil

1 large onion, chopped

3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons

3 garlic cloves, minced

2 Tablespoons tomato paste and/or 1(15 oz.) can diced tomatoes

1½ cups lentils, picked over and rinsed

½ teaspoon dried thyme

4 cups vegetable broth

1 Tablespoon red wine vinegar

Coarse salt and freshly ground pepper

In a large soup pot, heat the olive oil and then add the onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.

Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.

Stir in vinegar, 1½ teaspoons salt, and ¼ teaspoon pepper.

If the soup is too thick, just add more broth or water.