French Lentil and Vegetable Soup

Copyright: Ina Garten

16 ounces lentils -- Small French green lentils are preferred over the larger brown ones.

boiling water

1 tablespoon olive oil

3 large onions -- chopped

3 cloves garlic -- minced

2 large leeks -- white and tender green parts only, chopped

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon chopped fresh thyme

1 teaspoon ground cumin

8 whole celery ribs -- chopped

6 medium carrots -- diced into 1/2" pieces

3 quarts chicken broth

1/4 cup tomato paste

2 tablespoons dry red wine -- or red wine vinegar

In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.

Meanwhile, heat the olive oil in a large pot (at least 5 quart size). Add onions, garlic, leeks, salt, pepper, thyme, and cumin. Cook over medium heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.Add the carrots and celery and cook until they begin to soften, about 10 minutes. Add the chicken stock, lentils, and tomato paste to the pot. Increase the heat to high, cover, and bring to a boil. Once boiling, uncover, reduce heat to medium-low and simmer, stirring occasionally, until the lentils are very tender (about 1 hour).

Stir in red wine and season with salt and pepper to taste. Serve with a drizzle of olive oil if desired, and a sprinkling of grated Parmesan.

Sloppy Lentils

Adapted from: Fresh from the Vegetarian Slow Cooker by Robin Robertson

Robin Robertson writes "Meaty lentils are featured in this vegetarian version of Sloppy Joes. Serve on toasted rolls with a fresh batch of coleslaw."

1 medium-size yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5-ounce can crushed tomatoes
3 cups water
2 tablespoons tamari or other soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar or a natural sweetener
1 teaspoon salt
Freshly ground black pepper

Heat a medium-sized non-stick skillet over medium heat. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes. Add the chili powder, stirring to coat.

Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on Low for 8 hours.

Serves: 4 to 6

I've made this with wheatberries in place of the lentils, as well as the original way. The lentils can get a little starchy, but absorb more of the liquid. The wheatberries have a nice chew, and more of a ground-meat texture. A blend of half lentils and half wheatberries might be really good, as well.