French Lentil Soup with Tarragon and Thyme Recipe

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 large carrot, peeled and cut into fine dice
• 4 cloves garlic, minced
• 2 teaspoons dried tarragon
• 1 teaspoon dried thyme
• 1 teaspoon paprika (Hungarian if you’ve got it)
• 5 plum tomatoes, seeded and diced
• 6 cups water or vegetable broth
• 2 cups French lentils
• 2 bay leaves
• 1 1/2 teaspoons salt
• Several pinches of freshly ground black pepper

1. Preheat a large pot over medium heat and add oil. Sauté the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
2. Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with good, crusty bread.

Beverage pairing: Lazy Creek Gewürztraminer, California. A soup with lots of flavors needs a complex wine, and this litchi- and herb-packed white wine fits the bill. Dry, spicy, and smooth.