French Lentil Soup

This aromatic veggie and lentil soup has a slightly peppery taste and invites a good crusty roll spread with goat cheese or sweet butter as a companion to the meal. French lentils are slightly smaller and less starchy than traditional lentils enabling them to hold their shape and become less mushy that other lentils. .

Ingredients

-1/4 cup extra-virgin olive oil plus more for garnish

-4 medium carrots, peeled and diced

-4 celery stalks peeled and diced, some leafy ends saved for garnish

-1 medium red onion (or white or yellow onion) peeled and diced

-6 medium garlic cloves peeled and crushed

-Kosher salt and Freshly ground black pepper

-3 cups French lentils or green or brown lentils (don't use red because they'll break apart and turn mushy)

-1 medium bay leaf

-1 sprig fresh marjoram, thyme, or oregano leaves

-1 (28 ounce) can diced tomatoes with juice

-8 cups low-sodium vegetable broth, chicken broth, or water

-Optional: a medium spicy sausage or ham chopped and browned before the veggie are added to the pot.

Method

• Heat the oil in a heavy-bottomed large pot or dutch oven over medium-high heat until it's shimmering. 

• Stir in the carrots, celery, onion, and garlic cook until translucent and softened. Season well with kosher salt and black pepper. 

• Stir in the lentils, bay leaf, and oregano (if using) and cook until fragrant.

• Add the tomatoes and their liquid and the broth or water, then bring to a boil. Reduce heat to low and simmer uncovered until lentils are just soft but not mushy, about 25 minutes.

• Remove the Bay leaf and fresh herb sprigs and put 1/3 of the soup in a blender, food processor, or use an immersion blender and blend 1/3 until smooth (this thickens the soup but still leaves texture!

• If you want a little more "brightness," add in some lemon juice or a splash of balsamic vinegar

• Garnish with a little drizzle of olive oil and celery leave

• Optional: Add some crumbled Feta or a chopped fresh Roma tomato

• Serve with crusty bread and a green salad!

Wine Pairings

Chianti Classico is a medium-bodied red wine from Italy that has a good amount tannin that is balanced with acidity.  Acidity is crucial to match the high acidity of the tomatoes into the soup. Wines that lack acidity will taste metallic when paired with tomatoes.

Also a Syrah or Sangiovese