2 Shallots, Finely Chopped
1 Small Yellow Onion, Finely Chopped
2 Teaspoons Olive Oil
3 Cups Water
1 Cup Dry Green Lentils
1 Red Potato, Peeled and Diced
1 Large Tomato, Peeled and Diced
1 Small Stalk Celery, Diced
1 Small Carrot, Slivered
1/4 Cup Parsley, Finely Chopped
Salt and Pepper to Taste
Dry Croutons/Chopped Chives
1. In a deep soup pot, saute shallots and onions in heated oil.
2. Add water and lentils and bring to a boil.
3. Reduce heat and simmer. Add more water if needed to keep the 3-cup level of liquid.
4. Cook lentils until barely tender and then add all other vegetables and seasonings for 20 min.
Note: Serve warm and garnish with croutons or chives