SKINNY SOUP

This recipe first appeared on Culinary Muse over two years ago.  It continues to receive hits every single day.  Amazing?  Not really.  It is the perfect soup.  Hearty, healthy, delicious. 

SKINNY SOUP

1 pound French lentils (green)
2 large leeks, white part only, chopped
2 large onions, chopped
2 T garlic, minced
3 T olive oil
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp ground cumin
1 tsp ground coriander
2 cups celery, diced (more if you would like)
2 cups carrots, diced (more if you would like)
2 tsp salt
1 tsp black pepper (I prefer Tellicherry, freshly ground)
3 T tomato paste
1 T port, sherry or Madeira
3 quarts good quality chicken stock

Prepare lentils: Place lentils in a bowl. Cover with boiling water.
Set aside for 15 minutes. Drain.

Get out your largest soup pot that has a lid. Pour in the olive oil. Place over medium heat. Allow oil to heat through. Add leeks, onions, garlic, thyme, salt, pepper, cumin and coriander. Saute until vegetables are limp. Add celery, carrots and saute for five more minutes. Add chicken stock, tomato paste and lentils. Cover. Bring to a boil. Reduce heat and simmer for one hour, with lid slightly ajar. Stir occasionally. Soup is done when lentils are just soft. (Do not cook too long or they will get mushy).

Adjust seasonings. Add the port, sherry or Madeira. Serve.