I like lentils.  Actually, as far as legumes go, I think lentils may be my favorite.  The Latin Lover is, shall we say, less fond of them.  A bad childhood memory.  But I’m trying to convert him.  It’s always good to eradicate a bad childhood food memory and create a new, all-gown-up food memory!  I think this soup may have done it!  I think the reason The Latin Lover likes this soup is because the lentils aren’t mushy and gruel-like.  This is not a mushy lentil soup, but more of a tomato soup, that just happens includes lentils.  I cook the lentils separately.  This way, you can more easily control how mushy they will become.  The lentils are fully cooked, but they retain their shape.  The bonus of cooking them separately is, that you can add part to the soup, make a lentil salad and still have enough to serve as a bed for some lovely fish, roasted pork or chicken.

It’s still chilly in some parts of the universe and this is a nice warm-your-bones-type of soup.  If you’ve stocked your pantry properly, and you have done that, haven’t you?  Then, this soup goes together quickly, so it works as a mid-week meal, too. It’s really almost a stew, as I make it quite thick, but feel free to add additional broth for a more “soupy” soup.  If you’re the type that plans ahead, know that this soup will thicken as it cools and stands.  Just add some extra water or broth when you reheat it.  And it reheats extremely well.

To begin:  Add the oil, the leeks and fennel bulb to a pot over medium-high heat.  Lower the heat to medium and cook for 3-4 minutes or until softened.  Add the garlic (see the next picture; I used dried, toasted minced garlic); cook stirring for about 1 minute.  Pour in the tomatoes, water (or broth), wine, orange juice, bay leaves and spices.  Give the mixture a good stir; bring to the boil and lower the heat, just so the mixture simmers gently, for about 15 minutes.  Stir in the tomato paste and the remaining herbs and continue to simmer for another 5-10 minutes (you can stop here and finish the soup later, if you wish).   About 5 minutes before you’re ready to serve, add the cooked lentils; simmer for 3-4 minutes.  Taste and add salt, if needed.  Stir in the honey, if you like a less-sharp tasting soup.  Otherwise, you can feel free to omit it.Ladle into bowls.  I like to sprinkle a few shreds of basil on each serving and drizzle with a bit of  really finely flavored olive oil.  Serve with good bread or toast.  A few grinds of black pepper and a sprinkle of hot pepper flakes, is also a nice addition.