Rosanna’s Lentil Soup

From Coming Home: A Seasonal Guide to Creating Family Traditions by Rosanna Bowles Serves 8 This soup makes an excellent lunch to take to school or work the next day, so be sure to save some for the Thermos. 1 pound small green lentils 1/2 cup (120 ml) extra-virgin olive oil 3 ribs celery, diced 2 carrots, diced 1 sweet onion, diced 5 cloves garlic, minced 2 quarts (2 liters) organic chicken broth Soak the lentils in a bowl of water for 1 hour. Drain and set aside.Put the oil in a large saucepan and place over medium heat. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes. Add the lentils and sauté for 5 minutes.Add the broth. Bring to a simmer and cook, covered, over low heat for about 1 1/2 hours, until the lentils are soft. Serve with crusty bread drizzled with extra-virgin olive oil.