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Lentil Minestrone Recipe

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This recipe for Lentil Minestrone, by , is from EK Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Cummings
Added: Friday, February 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil, plus extra virgin to finish
2 cups finely chopped onion
2 tablespoons tomato paste
¼ cup chopped parsley
4 garlic gloves, chopped
3 carrots, diced
1 cup diced celery or celery root
Salt and freshly milled pepper
1 cup French green lentils, sorted and rinsed
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
9 cups water or Basic Vegetable Stock
Mushroom soy sauce to taste
1 bunch greens – mustard, broccoli rabe, chard or spinach
2 cups cooked small pasta-shells, orecchiette, or other favorite shape
Thin shavings of Parmesan, preferably Parmigiano-Reggiano

Directions:
Directions:
Heat the oil in a wide soup pot with the onion. Sauté over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, garlic, vegetables and 2 teaspoons salt and cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon. (The soup may seem bland at this point, but the flavor will come together when the soup is finished.) Remove the aromatics.

Boil the greens in salted water until they’re tender and bright green, then chop them coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan.

Cream of Lentil Soup with Croutons: Cook until the lentils are soft and mushy, an extra 10 minutes or so. Remove the bay leaves, puree the soup, then pass it through a food mill. Return to stove and stir in enough milk or cream to thin it to the desired consistency. Serve garnished with chopped celery leaves and small croutons crisped in olive oil or butter

 

 

 

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