-
1
Combine lentils and bay leaf with 5 cups water, and bring to a boil, partly covered.
-
2
Cook lentils at a simmer until soft, 10 to 12 minutes; watch carefully so that they do not boil over.
-
3
With food processor running, put garlic through feed tube to mince.
-
4
Chop whole onion by pulsing in food processor.
-
5
In a nonstick skillet, heat oil until it is very hot.
-
6
Add onion and garlic, and reduce heat to medium-high.
-
7
Saute until onion begins to brown and soften.
-
8
Slice whole carrots in food processor; slice celery in food processor.
-
9
Add carrots and celery to onions, and continue cooking until vegetables begin to soften.
-
10
Add rosemary, hot pepper flakes, tomatoes and vinegar, and continue cooking at a simmer while you finish preparing the rest of the meal.
-
11
Grate cheese and sprinkle on bread slices.
-
12
Toast or broil in toaster oven until cheese melts.
-
13
When lentils are cooked, drain, reserving cooking liquid.
-
14
Discard bay leaf.
-
15
Puree half of the lentils in the food processor.
-
16
(You may need a little of the cooking liquid to puree.)
-
17
Add the pureed lentils and the whole lentils to the tomato mixture, along with enough of the cooking liquid to make a thick soup.
-
18
Heat through, and season with salt and pepper.
-
19
Serve soup with bread
