French Lentil Soup with Tarragon and Thyme

After being on vacation for one and a half weeks I was dying to get back in the kitchen. Don't get me wrong, I've eaten some great food while on vacation but there is nothing like a home cooked meal.  Soup was exactly what I needed, something light and healthy, hearty and homey.

1 tablespoon olive oil
1 yellow onion, diced
1 large carrot, peeled and diced
5 plum tomatoes, seeded and diced
4 cloves garlic, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
6 cups vegetable broth or water (I did half and half)
2 cups French green lentils 
2 bay leaves
1 1/2 teaspoons salt
Ground pepper to taste

I divide up leftovers and freeze them, this way I always have something to take for lunch

Heat the oil in a stock pot and saute the onions and carrots for about 10 minutes, until the onions start to brown a little. Add in the garlic, tarragon, thyme, and paprika, saute for 2 more minutes. Add in the tomatoes and a splash of water to deglaze the pot, cover and cook for 5 minutes. Add the water/broth, lentils, bay leaves, salt, and pepper- cover and bring to a boil, then reduce heat to a simmer and continue to cook for 45 minutes. If the soup looks too thin, uncover and simmer for a few more minutes, if it looks too thick, add a little more water. Serve with a piece of crusty bread that has been drizzled with olive oil and toasted to perfection!

Recipe from Veganomicon, serves 6-8 portions.