Garlicky Lentil Soup with Vinegar and Olive Oil
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Shelley Wiseman
total prep 416 calories/serving
A drizzle of olive oil and vinegar is a Greek trick to enliven a simple soup at the table. So pass small bowls or cruets of oil and vinegar to your guests and instruct them to add about 1 tablespoon each to their bowls.
- Put lentils, stock, water, garlic, thyme, bay leaf, 1 teaspoon salt and ½ teaspoon black pepper in a 4- to 5-quart heavy pot and bring to a boil. Simmer lentils, partially covered, until tender, about 30 minutes.
- Remove garlic and smash on a cutting board with the side of a large knife. Remove skins and return garlic pulp to pot. Discard bay leaf and stalks from thyme, then stir parsley into soup and add more salt and pepper to taste. Serve with vinegar and olive oil for each guest to add to his bowl.