Page 19 - Caroline Wright Cookbook

PAGE 17

4 large sprigs basil (about 1 ounce), leaves and stalks separated
1/2 cup olive oil

1 medium onion, sliced lengthwise into 1-inch wedges
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
1 cup red lentils

1 tablespoon cider vinegar, plus more to taste

1 Slice basil leaves and cut stalks into 2-inch lengths; set leaves aside
in a small bowl. (You should have about 1/2 packed cup sliced leaves.)
In a large, heavy pot, heat oil over medium heat until hot. Add onion,
stir, then scatter basil stems over top; season generously with salt and
pepper (about 1 teaspoon salt and 1/2 teaspoon pepper). Cook onion,
without stirring, until deep golden-brown on one side (about 20 min-
utes). (Reduce heat if onion browns too quickly or scorches.) Remove
pot from heat. Use tongs to remove onion and basil stems to blender
jar with 1 cup water; blend, cracking lid and covering with a towel to
release steam, until smooth. (Reserve oil and pot.)

2 Return pot to medium heat; heat oil until hot. Carefully stir in tomato
paste (it will spatter); cook, stirring, until the oil and paste are brick
red (about 3 minutes). Stir in onion purée, scraping bottom and sides
of pot with wooden spoon to release any caramelized tomato. Stir in
both diced and crushed tomatoes, lentils, and 6 cups (1 1/2 quarts)
water; season generously with salt (about 1 teaspoon). Cover pot and
bring to a boil.

3 Lower heat to slowly simmer soup, uncovered and stirring occasionally,
until lentils are tender (about 45 minutes). Stir in reserved sliced basil
and vinegar. Season soup with additional salt and vinegar to taste.

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