Oh, for the Lentil Soups of West Los Angeles

DEAR SOS: Would you please print the recipe for the vegetarian lentil soup served at Clementine Restaurant in West Los Angeles?

PETER SALAMUNOVICH

Avalon

DEAR PETER: This is a very straightforward recipe. It’s really good. When you make this soup, your friends on the mainland may make the 26-mile crossing for a bowl. And of course, for a swim. And maybe a sail. And definitely a hike. Ann Miller of Clementine says this is one of the restaurant’s most popular soups. It will keep for several days in the refrigerator, and it’s also fine to freeze it.

Clementine’s Vegetarian Lentil Soup

Active Work Time: 15 minutes * Total Preparation Time: 1 1/2 hours * Vegetarian

1/4 cup olive oil

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

3 1/2 cups French green lentils, rinsed

14 cups water

1 tablespoon minced fresh thyme

1 bay leaf

Salt

Heat the oil in a large pot over medium heat. Add the onions and cook until they’re translucent, 5 to 6 minutes. Add the carrots and celery and cook for a few more minutes. Add the lentils, water, thyme and bay leaf. Simmer, stirring occasionally, until the lentils are soft and the soup has thickened, 1 to 1 1/2 hours. Add salt to taste.

Puree about 2 cups of the soup, return it to the pot and heat through before serving.

8 servings. Each serving: 178 calories; 58 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 22 grams carbohydrates; 8 grams protein; 7.88 grams fiber.

*

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.