Red Lentil Soup

Preparation

1. Step 1

   Combine lentils and bay leaf with 5 cups water, and bring to a boil, partly covered. Cook lentils at a simmer until soft, 10 to 12 minutes; watch carefully so that they do not boil over.

2. Step 2

   With food processor running, put garlic through feed tube to mince.

3. Step 3

   Chop whole onion by pulsing in food processor.

4. Step 4

   In a nonstick skillet, heat oil until it is very hot. Add onion and garlic, and reduce heat to medium-high. Saute until onion begins to brown and soften.

5. Step 5

   Slice whole carrots in food processor; slice celery in food processor. Add carrots and celery to onions, and continue cooking until vegetables begin to soften.

6. Step 6

   Add rosemary, hot pepper flakes, tomatoes and vinegar, and continue cooking at a simmer while you finish preparing the rest of the meal.

7. Step 7

   Grate cheese and sprinkle on bread slices. Toast or broil in toaster oven until cheese melts.

8. Step 8

   When lentils are cooked, drain, reserving cooking liquid. Discard bay leaf. Puree half of the lentils in the food processor. (You may need a little of the cooking liquid to puree.) Add the pureed lentils and the whole lentils to the tomato mixture, along with enough of the cooking liquid to make a thick soup. Heat through, and season with salt and pepper. Serve soup with bread