Lentil Soup With Herbes De Provence

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons curry powder
• 6 slices diced prosciutto
• 6 garlic cloves, minced
• 2 carrots, diced
• 1 medium onion, diced
• 2 stalks celery, chopped
• 2 teaspoons herbes de provence
• 3 cups lentils, rinsed and picked over
• 10 cups water or 10 cups chicken stock
• salt & freshly ground black pepper
• 6 slices french baguettes, thin slices (toasted)
• 1/2 cup grated asiago cheese

Recipe

• 1 heat the oil in a soup pot over medium heat.
• 2 add the prosciutto, garlic, onions, carrots and celery, and herbes de provence; saute until soft, about 5 minutes.
• 3 stir in the lentils and water/or broth, and bring to a boil.
• 4 skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
• 5 meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
• 6 taste soup and check for seasoning, adding salt and pepper if needed.
• 7 ladle soup into bowls, and top with toasted baguette. serve immediately.