This recipe, which was adapted from Linda Fraser's collection of vegetarian recipes, is easy to make and freezes well. During the winter I eat it almost once a week.

Ingredients

4 serv.

teaspoons olive oil↗2
onion, diced↗1
stalks celery, diced↗3
cup diced carrot1⁄2
cup dried lentils↗3⁄4
(15 ounce) can diced tomatoes1
cups vegetable stock↗3 3⁄4
teaspoons dried fine herbs or 2 teaspoons herbes de provence2
teaspoon ground black pepper↗1⁄2

Step-by-step instructions

1
heat olive oil in large stock pot over medium heat.
2
add diced onion to pot and saute for 3 minutes.
3
add diced celery and carrot to onion and saute another 3 minutes.
4
add lentils to pot and saute 1 minute.
5
add tomatoes, stock, herbs, and pepper to pot.
6
bring pot to a boil.
7
lower heat to medium low and cover.
8
simmer until lentils are cooked, approximately 25 or 30 minutes, stirring occasionally.
9
remove pot from heat, uncover, and allow contents to cool.
10
using food processor or hand-held blender, puree approximately 1/2 the contents of the pot.
11
return puree to pot, stir, and heat through.
12
serve with crusty bread.

Source: food.com

Original recipe ↗

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