Potage of Red Lentils
2 cups red lentils
4 cups vegetable or chicken stock
½ cup olive oil
1 large onion, chopped
1 clove garlic, chopped
2 bay leaves
Salt to taste
Chopped parsley, for garnish
Lemon slices, for garnish
Soak lentils overnight in cold water to cover.
Drain and place in a deep kettle with vegetable or chicken stock; simmer for 3 to 3½ hours.
In a medium skillet, heat olive oil. Add onion and garlic and saute until soft. Add to soup along with bay leaves and salt; cook 30 more minutes
Before serving, remove bay leaves. Serve with chopped parsley and lemon slices.
Serves four to six.
Cook's notes: Modern, heartier versions of lentil soup may include added diced tomatoes, carrots, celery, lemon juice and, when preferred, red wine. These ingredients may improve the flavor, not the story.