Lentil soup
5 Tb olive oil
5 large onions diced
5 large carrots diced
20 cloves of garlic
25 plum/roma tomatoes
10 tsp. dried tarragon
5 tsp. dried thyme
5 tsp. paprika
30 cups of water or stock
10 cups french green lentils
10 bay leaves
10-15 tsp. salt
fresh ground pepper
Preheat large soup pot over medium heat. Saute onion and carrot in olive oil for about ten minutes until onions are brown.
Add garlic, tarragon, thyme, paprika and saute for two to four minutes longer, add tomatoes
and a bit of water to deglaze the pan, stir til brown bits are dissolved into the liquid.
Add the water or stock, lentils and bay leaves, add the salt and pepper to taste.
Bring to a boil, then simmer for 45 minutes to an hour til all is tender.
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