Lentil Soup

Here is a simple lentil soup. Don't let the lack of ingredients fool you, it is delicious and filling. Nice for a simple light dinner with salad and bread. The recipe is adapted from one in Lulu's Provencal Table by Richard Olney. It is vegan if you leave off the yogurt.

Lentil Soup

1 cup lentils 

6 cups hot water

1 head of garlic

3 T olive oil

salt

pepper

lemon

Heat the lentils to a boil. Boil about a minute. Drain and return to the pot. Add water, garlic and olive oil. Bring to a boil and then adjust heat to a simmer. Cover with lid slightly ajar. Check the lentils in about 45 minutes and add salt. Continue to cook until soft, if needed. Once soft, puree with immersion blender. Add good squeeze of lemon juice, check seasonings and add more salt and pepper to taste.

Serve with crusty bread, swirl of yogurt and lemon slices.