We all love lentils, as well as soup even in the summer :) - I just threw this one together and did not take any measurements on the water, salt, or pepper. I just adjusted to taste.
Summer Lentil Soup
1-1/2 C of dried brown lentils
1 large carrot, chopped
3 medium celery stalks chopped
2 medium onions diced
4 cloves of garlic, minced
2 tomatoes chopped {I used Roma's}
1 bunch of rainbow chard, stems finely and, leaves coarsely chopped
1 medium potato
3 bay leaves
6 - 10 C of water
White wine vinegar
Salt, and pepper to taste
Olive Oil
1. Gently heat a splash of olive oil
2. add onions, and carrots with a pinch of salt until fragrant. Then add celery - when celery is bright
green, add garlic and stems of the chard. When it all is fragrant add,
3. Lentils, bay leaves, tomatoes and water. The water should at a very minimum cover the lentils.
More is better. Bring to a slow simmer and cover. Watch frequently, and replace water to make sure
it stays "soupy". Add white wine vinegar to taste
4. When lentils are soft add the potato.
5. When the potato is soft, add the the leaves of the chard.
6. Adjust salt, add pepper, and - if you like it - add more white wine vinegar
Serve with crusty bread! - I made quick no-knead bread with it.
Oh, and this recipe made enough for me to freeze the left-overs for another dinner in the future....