French Lentil Soup

  • 2 tablespoons olive oil or vegetable oil
  • 1 onion, yellow, finely diced
  • 1 clove garlic, minced
  • 1 leek, white and light green parts, finely diced
  • 2 carrots, finely diced
  • 1 stalk celery, finely diced
  • 1 tablespoon tomato paste
  • 7 cups chicken broth
  • 1 3/4 cups French (green) lentils
  • 1/4 cup Riesling wine
  • 2 tablespoons sherry wine vinegar
  • 1/2 lemon, seeded
  • 1 spice sachet, including 1/4 tsp. caraway seeds
  • Salt to taste
  • Pepper, freshly ground to taste
Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 4-6 minutes.
Add the leek, carrots, and celery and cook, stirring occasionally, until softened, 5-7 minutes.

Add the tomato paste, stir well, and cook until it darkens, about 5 minutes.
Add the broth, lentils, wine, vinegar, lemon, and sachet and bring to a simmer. Cook, uncovered, until the lentils are tender, about 40 minutes. Remove and discard the sachet and lemon half.

Taste and season with salt and pepper.

Yield: 8 servings