This hearty soup can be a meal in itself, especially when served with bread and cheese. We like to use star anise in this soup’s stock. The anise adds a bit of Mediterranean flavor.

SERVES 8.

INGREDIENTS

• 2 cups lentils
• 8 cups Vegetable Stock
• 1&1/2 teaspoons salt
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 2 large carrots, peeled and diced
• 2 stalks celery, chopped
• 2 cups peeled, seeded, and chopped tomatoes (canned or fresh)
• 1 teaspoon dry mustard
• 1 teaspoon dried thyme
• fresh ground pepper to taste
• 2 tablespoons red wine vinegar

INSTRUCTIONS

1. Clean lentils, and put them in a large pot. Cover with the stock. Add salt, and bring to a boil. Reduce heat, and simmer, covered, for 30 minutes.
2. Sauté onion, garlic, carrots, and celery in olive oil until carrots are tender. Add to cooked lentils.
3. Add tomatoes to lentils. (If using canned tomatoes, add canning liquid.) Add mustard, thyme, and pepper.
4. Continue simmering for approximately 30 minutes, but soup may cook longer at a low simmer.
5. Add vinegar a few minutes before serving.
6. This soup keeps well and tastes just as good on the second day.