Olive Garden Lentil Stew - cooking recipe

Ingredients

1 (1 lb) bag dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 celery rib, minced
1 fresh garlic clove, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh thyme, chopped
4 cups chicken stock
sea salt, to taste
4 tablespoons extra virgin olive oil (garnish)
2 tablespoons parsley, chopped (garnish)
1 teaspoon black pepper (garnish)
1/2 cup tomatoes, chopped (garnish)
2 tablespoons tomatoes, chopped (garnish)
1 tablespoon capers (garnish)

Preparation

Soak lentils for 2 hours in cool water. Drain.
Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).
Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.