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Lazy Lentil Soup

Of all the beans, lentils are the easiest and quickest to cook. You really don’t have to do much to them for a great-tasting dish. And they are packed with protein and other cherished nourishment.

TIME30m

SERVES4-6 People

INGREDIENTS

1 tablespoon extra virgin olive oil

2 shallots, thinly sliced

2 celery stalks, thinly sliced

1 cup grape tomatoes, halved

1 sprig fresh rosemary, stem removed, minced

1 cup red lentils

6 cups water

1/2 teaspoon salt, or more to taste

Freshly ground black pepper, to taste

SHOPPING LIST

1 jar extra virgin olive oil

2 shallots

1 head celery

1 pint grape tomatoes

1 bunch fresh rosemary

1 bag red lentils

Salt Ground pepper

EQUIPMENT

Medium pot with cover

EQUIPMENT

Medium pot with cover

STEP 1

In a medium pot, heat the olive oil over medium heat. Add the shallots, celery, tomatoes, and rosemary and sautée for 3 to 5 minutes or until the vegetables are slightly tender.

STEP 2

Add the lentils, water, and teaspoon salt. Bring to a boil, uncovered, over medium heat, then reduce to a simmer and cook for another 30 minutes. Add salt and pepper to taste.

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