Clementine's vegetarian lentil soup
DEAR SOS: Would you please print the recipe for the vegetarian lentil soup served at Clementine Restaurant in West Los Angeles?
PETER SALAMUNOVICH
Avalon
DEAR PETER: This is a very straightforward recipe. It’s really good. When you make this soup, your friends on the mainland may make the 26-mile crossing for a bowl. And of course, for a swim. And maybe a sail. And definitely a hike. Ann Miller of Clementine says this is one of the restaurant’s most popular soups. It will keep for several days in the refrigerator, and it’s also fine to freeze it.
Heat the oil in a large pot over medium heat. Add the onions and cook until they’re translucent, 5 to 6 minutes. Add the carrots and celery and cook for a few more minutes. Add the lentils, water, thyme and bay leaf. Simmer, stirring occasionally, until the lentils are soft and the soup has thickened, 1 to 1 1/2 hours. Add salt to taste.
Puree about 2 cups of the soup, return it to the pot and heat through before serving.
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