Lentil Soup With Herbes De Provence

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I love herbes de provence. they have such a wonderful distinctive flavor. i have tried almost every brand, and my absolute favorite is the herbes de provence sold by williams sonoma, in the little clay crocks. it has such a great flavor with an emphasis on lavender. if you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. add a little smoked paprika for the prosciutto's smokiness.

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Steps

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Heat the oil in a soup pot over medium heat.

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Add the prosciutto , garlic , onions , carrots and celery , and herbes de provence.

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Saute until soft , about 5 minutes.

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Stir in the lentils and water / or broth , and bring to a boil.

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Skim off any foam , and lower heat to low , and simmer for 35-40 minutes or until lentils are tender , not mushy.

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Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them , and brown under the broiler until cheese is browned and bubbly.

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Taste soup and check for seasoning , adding salt and pepper if needed.

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Ladle soup into bowls , and top with toasted baguette.

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Serve immediately.

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Ingredients

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olive oil, butter, curry powder, prosciutto, garlic cloves, carrots, onion, celery, herbes de provence, lentils, water, salt & freshly ground black pepper, french baguettes, asiago cheese