Daniele Pollitz Art and Bronze

04/09/2026

10/08/2024

09/17/2024

09/26/2023

French Lentil Soup

Ingredients

1 tablespoon olive oil
1 large onion chopped
3 medium carrots peeled and chopped
3 celery stalks chopped
1 tablespoon tomato paste
3 garlic cloves minced
1 can diced tomatoes (14 oz can)
1 bay leaf
1 teaspoon thyme leaves chopped
1 1/2 cups French lentils Lentils Du Puy, rinsed and picked over
1 teaspoon salt
1/2 teaspoon black pepper
6 cups vegetable broth/stock preferably homemade
2 teaspoons balsamic vinegar
1/4 cup fresh Italian parsley chopped - plus more as garnish

Directions

Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 5-7 minutes.

Stir in the tomato paste and cook for a minute.

Add garlic and cook for 1 more minute.

Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.

Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.

Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 30-35 minutes.

Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.

Pour the soup in individual bowls and garnish it with more parsley.

09/26/2023

Great soup

French Lentil Soup

Ingredients

1 tablespoon olive oil
1 large onion chopped
3 medium carrots peeled and chopped
3 celery stalks chopped
1 tablespoon tomato paste
3 garlic cloves minced
1 can diced tomatoes (14 oz can)
1 bay leaf
1 teaspoon thyme leaves chopped
1 1/2 cups French lentils Lentils Du Puy, rinsed and picked over
1 teaspoon salt
1/2 teaspoon black pepper
6 cups vegetable broth/stock preferably homemade
2 teaspoons balsamic vinegar
1/4 cup fresh Italian parsley chopped - plus more as garnish

Directions

Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 5-7 minutes.

Stir in the tomato paste and cook for a minute.

Add garlic and cook for 1 more minute.

Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.

Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.

Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 30-35 minutes.

Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.

Pour the soup in individual bowls and garnish it with more parsley.

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