1 cup lentils, rinsed
1 onion, halved
A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf, and a Parmesan rind
1 1/2 quarts water
1 tablespoon extra virgin olive oil
1 medium carrot, diced
3 celery stalks, diced
2 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 28-ounce can chopped tomatoes, with liquid
Pinch of sugar
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
Very thinly sliced celery, from the inner heart, for garnish
Freshly grated Parmesan cheese for serving
1. Combine the lentils, 1/2 onion and the bouquet garni
with 1 quart water in a saucepan and bring to a boil. Reduce the heat,
add salt to taste, cover and simmer 30 minutes.
2. Chop the remaining onion. Heat the olive oil in a
large, heavy soup pot or Dutch oven over medium heat and add the onion,
carrot, and celery. Cook, stirring often, until the onion is tender,
about 5 minutes, and add the garlic and a pinch of salt. Stir together
until fragrant, about 1 minute, and add the canned tomatoes with their
liquid and the sugar. Bring to a simmer and cook, stirring often, for
about 10 minutes, until the tomatoes have cooked down somewhat and smell
fragrant.
3. Add the lentils with their broth, the tomato paste,
salt to taste, an additional 2 cups water, and bring to a boil. Reduce
the heat, cover, and simmer 30 minutes. Taste and adjust seasonings.
Season to taste with freshly ground pepper, stir in the parsley and
serve, garnishing each bowl with thinly sliced celery heart if you want
some crunch, and passing the Parmesan at the table.
Yield: Serves 4 to 6 (4 if there are teen-agers in your house)
Advance preparation: This will keep for three or four
days in the refrigerator. It may require thinning out. It’s even better
the day after you make it. I have a teenage son and he just about
polished off the leftovers – which should have served 3 – the day after I
tested the recipe.
Variation: Shortly before serving add 2 cups baby spinach and simmer just until wilted.
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