Lentil Soup - Aristo's

The Perfect Compliment

There is a two-part process in cooking the lentils. First place the lentils in a pot and fill with cold water until the water reaches 1/2 inch above the lentils. Bring to a boil over high heat then reduce the heat and simmer for 15 minutes. In a separate pan sauté onions and garlic. Remove lentils from heat, drain in colander, and rinse thoroughly. Return the lentils back to the pot, and then add the rest of the ingredients except for the EVOO and red wine vinegar. Bring ingredients to a boil over high heat. Once again reduce the heat and simmer, uncovered, for 45 to 50 minutes, or until lentils are very soft. Stir in the EVOO and vinegar prior to removing from heat.

Serves 6
2 cups dry lentils3 large celery ribs, finely chopped (2 cups)1 large onion, shredded (1 cup)1 medium-size carrot, shredded (1/2 cup)2 large garlic cloves, minced2 bay leaves3 tablespoons tomato paste1/2 cup cooking oil5 tablespoons sea salt1/8 teaspoon white pepper10 cups water1/4 cup EVOO (Extra Virgin Olive Oil)1/4 cup red wine vinegar