Source : cgi.pathfinder.com/drweil/recipes/0,1419,,00.html -
Dr. Weil Recipes
Lentils are a staple in Middle Eastern and Indian cooking and
make a thick, rich, and delicious soup.
They're also a good source of calcium, iron, and vitamins A and
With bread and a salad, it's a whole meal.
I like to cut up some tofu wieners in it near the end of cooking.
(Yves brand from Canada is the best.)
But most of all, on a cold night, a filling soup like this is
perfect nourishment for warming body and soul.
- 1 pound green (regular) lentils
- Bay leaf
- 3 large carrots
- 2 stalks celery
- 1 large yellow onion
- 2 cups crushed tomatoes
- 2 tablespoons olive oil
- Vinegar (red wine, cider, or balsamic), optional
- Salt and pepper to taste
Pick over lentils to remove any stones, dirt, and other foreign
Wash them well in cold water and place in a large pot with enough
cold water to cover lentils by 6 inches.
Add 1/3 of the bay leaf.
Bring to a boil, skim off foam, lower heat, and boil gently,
partially covered, until lentils are just tooth-tender, about
Add carrots, peeled and sliced, celery, sliced, and the onion,
halved and thinly sliced.
Cook partially covered till carrots are tender, about 20-30 minutes.
Add olive oil, salt and pepper, and crushed tomatoes.
Simmer, partially covered, until lentils become very creamy and
soft, at least 1 hour more.
Stir occasionally and add boiling water if necessary to prevent
Add more pepper if desired, along with some vinegar.
Remove bay leaf before serving.