Lentil Soup a la Vi
I lb. lentils
1 carrot, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped ( it's good to include a few leaves too!)
1 or 2 garlic cloves, finely chopped or grated on a microplane
2 tablespoons olive oil
Rinse and pick over the lentils and place in a 4 quart saucepan adding water to cover by at least two inches. Bring to a boil, skim and reduce heat so that liquid just simmers. Meanwhile, in a medium fry pan, heat olive oil and add chopped vegetables. Cook until vegetables are softened and add to lentils. Cook for about 20 to 30 minutes or until lentils are soft.
I like to serve this soup over a small pasta such as ditalini. You can also use broken spaghetti or any other pasta of your choice. I freeze extras without the pasta.