Lentil Soup
Yield: 6qts
 
Ingredients
  • 2 lbs green lentils, dried
  • 2 yellow onions
  • 2 lg carrots
  • 2 cloves garlic
  • 2 tbl fresh thyme
  • ½ cup white wine
  • 8-9 quarts stock/water (I use water to lower the sodium)
  • 2 tbl kosher salt
  • 2 tsp pepper
Instructions
  1. Dice the onion and carrots. Mince the garlic or put through garlic press.  Get your largest pot (at least at 10 quart!) and heat up a tablespoon or two of oil.  Once hot, toss in the onions and carrots, turn the heat to medium and sprinkle in a tbl of salt.
  2. Stirring often, cook until the onions are translucent (about 10 minutes).  Add in the garlic and cook another 2 minutes.  Pour in the wine and stir to get any bits stuck on the bottom.
  3. Add the lentils and water.  Turn heat up until it reaches a boil, then reduce heat and let the soup simmer for about 45 minutes, until lentils are tender.
  4. To thicken the soup a bit, remove 2-3 cups of lentils and 1 cup of water – puree in a blender or with emersion blender and pour back into the pot.
  5. Taste and season with remaining salt and pepper to taste.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/lentil-soup/