2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peel and dice
1 large tomato, peel and dice
1 small celery stalk, diced
1 small carrot, slivered
1/4 cup parsley, chopped
salt and pepper to taste
In a deep soup pot, saute shallots and onions in heated oil. Add water and
lentils and bring to a boil. Reduce heat and simmer, adding more water if needed
to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all
other vegetables and seasonings. Continue cooking at least 20 minutes longer.
Fork mash or puree mixture. Serve warm, garnished with croutons or chives.
