Lentil Soup
1 tablespoon extra-virgin olive oil
1 1/2 cups diced onions
sea salt
1 cup diced carrots
1/2 cup diced celery, with leaves
1 garlic clove, crushed
1 bay leaf
2 teaspoons minced fresh herbs or 1 teaspoon dried
1 cup sorted and rinsed lentils
1 3-inch piece of kombu (available at health food stores)
1/2 lemon (juiced)
freshly milled black pepper or grounded
2 scallions, thinly sliced, for garnish
Warm the olive oil over medium heat in a heavy-bottomed soup pot. Add onions and a pinch of salt; cook 8-10 minutes, stirring occasionally. Add the carrots, celery, garlic, bay leaf, and herbs; sauté 5 minutes. Add the lentils, kombu, and 6 cups of water; brings to a boil. Lower the heat to medium-low; cover and simmer until the lentils are tender, 40- 50 minutes.
Remove and discard the kombu. Stir in the lemon juice; add salt and pepper to taste. Simmer for 3 minutes. Serve garnishe'd with the scallions.
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