Ingredients
-
3 tablespoons olive oil
-
6 garlic cloves, minced
-
2 celery ribs, sliced
-
4 ounces bacon, cut into 1/4 inch strips crosswise
-
1 1/3 cups lentils (Lentilles de Puy, small green French lentils)
-
2 (14 ounce) cans diced tomatoes
-
5 cups vegetable stock
-
3 sprigs thyme
-
2 bay leaves
-
sea salt and pepper
-
2 small onions, finely chopped
Instructions
- Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown.
- Add the garlic and stir for about 1 minute.
- Add the lentils and stir to coat with the oil and bacon fat.
- Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
- Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.