Tugboat Lentil Soup
- Yield: 10 servings
- 1pound red or yellow lentils
- 1tablespoon olive oil
- 1medium onion, chopped
- 1clove garlic, minced
- 2cups carrots, sliced
- 1cup celery, sliced
- 1can tomato sauce (8 oz.)
- 6cups water
- 1can vegetable broth (14 oz.)
- 2cups cooked ham, chicken, or sausage
- 2leaves bay leaves
- 1/2teaspoon sea salt
- 1/4teaspoon black pepper, ground
- 10slices lemon (optional)
- 1/2cup red wine or cider vinegar (optional)
- Rinse and pick over lentils for any small stones.
- In a Dutch oven or large stockpot, heat olive oil over medium high heat until hot but not smoking. Add onion, garlic, carrots, and celery. Saute for about 10 minutes or until onion is translucent and vegetables are tender crisp.
- Add lentils, tomato sauce, water, vegetable broth and bay leaves. Bring mixture to a boil. Reduce heat; cover and let simmer for about 25 to 35 minutes or until vegetables are soft but no mushy.
- Add cooked meat and salt and pepper. Let cook for another 10 minutes or until meat is heated through.
- Ladle soup into bowls and top with lemon slices. Place a cruet of vinegar on the table and invite diners to add a splash of vinegar to their soup.