This soup tastes great and freezes well. It is low in fat and high in fiber.
2 teaspoons olive oil
2 onions, finely chopped
1 garlic clove, minced
1 1-pound bag lentils, picked over, rinsed, and drained
8 cups water
2 carrots, sliced
4 celery stalks, sliced
3 leeks, cleaned and sliced
1 14½-ounce can Italian plum tomatoes, finely chopped
2 tablespoons red wine vinegar
1 tablespoon minced sage
1 bay leaf
¼ teaspoon salt
Freshly ground pepper, to taste
Heat the saucepan. Swirl in the oil; add onions and garlic. Sauté until onions are golden. Add the lentils and water; bring to a boil. Stir in the carrots, celery, and leeks. Cover, reduce the heat and simmer, stirring occasionally, until the lentils and vegetables are tender, about 45 minutes. Stir in the tomatoes, vinegar, sage, bay leaf, salt, and pepper. If the soup looks too thick, add 1 to 2 cups of water. Cover and simmer 30 minutes longer, stirring frequently. Discard the bay leaf. Serves six.
