On 23 Thermidor, we celebrate the lentil! This recipe is one of my favorite winter recipes. It comes from Molle Katzen’s New Moosewood Cookbook and is perfect for the rare chilly summer day.

Lentil Soup 

3 cups dry lentils

7 cups water

2 tsp salt

6 cloves of garlic

2 cups chopped onion

2 stalks celery, chopped

2 medium carrots, sliced

1/2 tsp basil

1/2 tsp thyme

1/2 tsp oregano

freshly ground black pepper

2 medium-sized ripe tomatoes

red wine vinegar

First, place the water, salt and lentils in a large pot. Bring to a boil, then lower to a simmer and cover, cooking for about 20 minutes. Add all the vegetables except for the tomatoes and simmer for another 20 to 30 minutes.

Chop the tomatoes – Katzen asks that you peel them first, but I usually don’t – then add to the soup. Cook for another 5 minutes. When serving, add a splash of red wine vinegar to each bowl and enjoy!