Veggie Lentil Soup

I know how to make chicken soup but vegetarian soups are my goal. A Vegetarian soups can be eaten at lunch or dinner and can be added to a grilled cheese sandwich to make a full meal. This soup makes a good addition to a salad meal too. I make a soup like this on a rainy day in summer when I want something hearty, but light in line with summer eating.

Vegetarian Lentil Soup:

1 pound red lentils

2 quarts chopped potatoes, onions, carrots & celery

about – 4 small potatoes, 2 large onions, 3 carrots, &3 celery

3 garlic cloves

1/4  cup good olive oil, plus additional for drizzling on top

1  tablespoon sea salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves or 1 teaspoon dried

1 1/2 teaspoon ground cumin

3 quarts water

1 can 28 oz chopped tomatoes

2 tablespoons red wine or red wine vinegar

Freshly grated Parmesan cheese

Directions

In a large stockpot on medium heat, saute the potatoes, onions, carrots, and celery with olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the water, canned tomatoes, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 2 hours, until the lentils and potatoes are cooked through. Blend the veggies (especially the potatoes to let out starch to thicken) and lentils into a rough puree by smashing with a slotted spoon.You could also use an immersion blender for a rough puree.  Add salt and pepper to taste and  drizzle each bowl with olive oil and sprinkled with shaved Parmesan.