Lentil Soup
Ponzi Vineyards
In the words of Nancy herself, this dish is above all, “unbelievably simple, inexpensive, low-calorie, nourishing and delicious!”
Ingredients
- 1 lb lentils
- water
- 3/4 cup olive oil
- 2-3 tbsp chopped garlic
Instructions
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Rinse lentils in cold water. Place in heavy bottomed stockpot. Cover with at least twice the amount of water.
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Bring to a boil, reduce heat, and cook approximately 45 minutes until very tender.
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Before serving, sauté the garlic in olive oil just until golden. Add the garlic oil to the soup. Season with salt; adjust seasoning—it should be just on the cusp of salty. Reheat if necessary and serve. Serve additional salt and olive oil at the table.