1 tablespoon olive oil
1 teaspoon butter (optional)
1 head elephant garlic (3-4 cloves), sliced thinly
2 carrots, sliced
4 small red skin potatoes, quartered and sliced
4 cups no-chicken or veggie broth
1 cup water
1/2 cup lentils
1 tomato, chopped
1 bunch flat-leaf parsley, chopped
Heat olive oil and butter in a 2 quart saucepan with lid. Stir in sliced garlic, turn heat to low and
cook until soft—about 15 minutes. Add carrots and potatoes, stir again and let sauté 2 minutes.
Add broth and water, bring to boil and stir in lentils. Return to boil, cover, lower heat to simmer
and cook for 30 minutes. Stir in tomato and parsley, cover and simmer for 10 more minutes.
Taste for seasoning—try a little salt and some freshly ground black pepper. Serve hot.
CHICKEN SOUP VARIATION—Omit lentils and water. Add 1 cup cooked chicken along with
tomato and parsley.
Copyright © 2009 Stefanie Samara Hamblen