FRENCH LENTIL SOUP WITH FRENCH LENTILS ENJOY DAN:

FRENCH LENTIL SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup olive oil

4 onions, chopped

15 carrots, sliced

11 stacks of celery, diced

22-cups vegetables broth or water

1 bottle white wine

1 (50 Oz) can diced tomatoes

7 cups dry French lentils

3 tablespoon paprika

1/4-cup Herb de Province

10 bay leaves

4 tablespoon brown sugar

1/4-cup lemon juice

1/4-cup balsamic vinegar

3 tablespoons mustard

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Heat oil in a stockpot over medium-heat.

2.   Cook and stir and stir onion and garlic in hot oil, 5-7 minutes.

3.   Add carrots and celery to stockpot, continue for 10 minutes.

4.   Pour vegetables broth and white wine over the mixture.

5.   Stir in diced tomatoes, lentils, paprika, Herb de Province, bay leaves, brown sugar, lemon juice, balsamic vinegar and season with salt and pepper.

6.   Bring to a boil; reduce heat cover and simmer for 1-1/2-hours, stirring occasionally.

7.   Remove and discard bay leaves.

ENJOY DAN:                                                             BON-APPETITE!!