French Lentil & Vegetable Soup


1 pound
green lentils (picked over and rinsed)
boiling water
1⁄4 cup
coconut oil
medium onions (peeled and diced)
3 cloves
garlic (minced)
Kosher salt and freshly ground pepper
1 teaspoon
dried thyme (or 1 tablespoon fresh, chopped)
1 teaspoon
ground cumin
stalks of celery (cut into 1/2 inch pieces)
medium carrots (cut into 1/2 inches pieces)
3 quarts
chicken or vegetable broth
2 tablespoons
Worcestershire sauce
1 can
chopped tomatoes (15 oz can)
2 tablespoons
red wine vinegar


In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain, and set aside. 

Meanwhile, heat the coconut oil in a large pot. Add the onions and garlic, and one tablespoon salt, a good grind of pepper, and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 10 minutes. Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the stock, tomatoes, Worcestershire sauce and lentils to the pot. Increase the heat to high, cover and bring to a boil. 

Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the vinegar and season with salt and pepper to taste.  (Recipe #414)