The winter rains have finally started at Redwoods Monastery. We are very thankful. This lentil soup is a hearty dish for these winter evenings.
2 Tablespoons butter
2 Tablespoons olive oil
2 onions – diced
1 large scallion sliced in small rings
4 medium leeks sliced in small rings
4 large cloves garlic minced
2 stalks of celery – diced
4 medium carrots – diced
2 Tablespoons salt
1 Tablespoon basil
2 teaspoons marjoram
2 teaspoons thyme
1/4 teaspoon cayenne
2 bay leaves
24 cups of water
4 cups of lentils
Saute onions, scallions, leeks and garlic in a large 8 quart pot for 10 minutes. Add celery and carrots and saute a few minutes longer. Add the rest of the ingredients and bring to a boil. Simmer for about 1 1/2 hours or until lentils are done. You may need to add a little more water and adjust the salt and other seasonings.
