Lentil Soup
Source: Jeannie
1 cup lentils
8 cups of water
bouquet garni ***
3 tbsp good oilve oil
1 onion, thiny sliced
1 leek, including the tender green parts, thinly
sliced
1 carrot, not peeled, thinly sliced
2 cloves of garlic, crushed
1/2 lb swiss chard (silverbeet) greens, shredded
salt
freshly ground black pepper
*** bouquet garni is a neatly tied bundle of herbs
which, without disintegrating into the dish, imparts
wonderful flavors. It is easily removed after the
cooking.
The usual elements are thyme, bayleaf, parsley, and
rosemary.
Grandmother always used: rosemary, thyme, parsley, and
winter savory. Her bay leaf was added separately.
That was "her secret".
Place the lentils in a bowl. Add cold water used to
cover and let stand two to three hours.
Drain the lentils and place in a flameproof earthen
ware casserole dish. Add fresh cold water to cover
and slowly bring to a boil. Boil for five minutes.
Drain, return the lentils to the pot and pour in the
boiling water.
Add the bouquet garni, cover and simmer over low heat
while you prepare the rest of the soup.
In a saucepan over very low heat, warm the olive oil.
Add the onion, leek, and carrot and cook very gently
until softened. This should take about 15 minutes.
Add the garlic, chard, and salt to taste. Raise the
heat and cook until the chard softens and its juices
evaporate. This should take about 5 minutes. Add the
contents of the saucepan to the lentils and continue
to simmer until the lentils are tender, aobut one
hour. Season with salt. Fresh grind in some pepper
and serve.