Lentil Soup

Once again, the beauty and simplicity of soup is overwhelming. I threw this together earlier this week, and it gets better with age.

Chop up an onion (I had a Vadalia on hand, so that is what I used). Drizzle a little olive oil in a 5 quart soup pot, sweat the onions for a bit, until they start to become translucent and soft. Chop up some carrots into medalions, throw in the pot. Add some salt and pepper, let the carrots cook until they start to grow soft, stirring occasionally. Give a pound of lentils a brief rince, throw in the pot, add a quart of veggie stock and enough water to cover things. Stir and taste, add salt and pepper as necessary. Cover and cook on medium heat until the lentils are soft but not mushy.

I like soups a bit creamy, so I took the stick blender to this --- not so much as to make it a smooth puree, just enough to thicken it but still leave some texture.

Seems particularly good with sourdough rolls.