Lentil and Veggie Soup

Ingredients:

• ½ pound (1¼ cups) green, black, or brown lentils

• 7 cups (1 quart plus 3 cups) vegetable broth

• 2 large red globe, beefsteak, or heirloom tomatoes, chopped (about 1½ cups)

• 1 medium yellow or white onion, chopped (about 1 cup)

• 2 medium carrots, peeled and chopped (about 2⁄3 cup)

• 2 medium red potatoes, peeled and chopped (about 2⁄3 cup)

• 2 bay leaves

• ½ teaspoon salt

• Finely chopped scallions, for garnish

• Extra-virgin olive oil, for garnish

Instructions: 

1. Spread the lentils on a large baking sheet and pick them over for any bits of stone.

2. Stir the lentils, broth, tomatoes, onion, carrots, potatoes, bay leaves, and salt in a large saucepan or soup pot. Bring to a simmer over medium-high heat. Reduce the heat to low, set a lid askew over the pan or pot, and cook until the lentils are soft, for 45 minutes.

3.  Discard the bay leaves. Ladle the soup into bowls. Garnish each with scallions and up to 1 teaspoon olive oil.

4. Enjoy! 

Photo from pinterest.com