So it went from summer to fall overnight.  In honor of fall, let’s eat more lentil soup!  Lentils are my favorite food (along with everything else, let’s be honest).

Spin-off on Faki from NY Times Cookbook

1/2 pound lentils

~4 cups water

1 small onion, chopped

3 cloves garlic, chopped

1 large carrot, chopped

1/2 linguica sausage, chopped

1 large bay leaf

~2 tsp dried oregano

~1 tbsp dried parsley

~1/4 cup olive oil

Salt and freshly ground black pepper

Red wine vinegar

1.  Bring lentils to a boil in the water.  Add onion, garlic, linguica and carrot, cover and simmer for around an hour.  Add a generous amount of salt (the lentils absorb flavor and salt well).  

2.  Stir in herbs and olive oil and season to taste with salt and pepper.  Continue to simmer, covered, for up to another hour to an hour and 1/2 (I got hungry and ate it about 30 minutes after adding the herbs, but it’ll just get more delicious the longer it cooks!).  Add a tablespoon of red wine vinegar towards the end of simmering.

3.  Serve hot with additional vinegar on the side.