I posted a version of this recipe in 2007 and it is still one of our very favorite soup recipes. I make it at least once a month and it is always gobbled up at the dinner table. My daughter, who doesn't really care for tomatoes, says she loves them in this dish. It makes a great meal with a slice of crusty bread or a handful of crackers.
Lentil Soup
1 medium onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
4 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½ oz) can whole peeled tomatoes
1 ¼ cups lentils
8-10 cups water
4 sprigs thyme
salt and pepper
Parmesan cheese, optional
Heat the oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery. Add garlic, salt, and pepper and sauté until all the vegetables are slightly tender, about 5 minutes. Carefully break the whole tomatoes up with your hands as you add them to the pot with their juices. They will burst and shoot seeds and juice everywhere if you're not careful. Simmer until the juices evaporate a little and the tomatoes break down. Add the lentils and mix to coat. Add 8 cups of the water and stir. Remove the thyme leaves from the branches and add them to the soup along with salt and pepper. Bring to a boil over medium high heat. Cover and simmer over low heat until the lentils are tender, about an hour. I often start this early in the day and cook it until the lentils are tender and then turn the heat off and let it set for an hour or two to let the flavors develop. I reheat just before serving.