"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lentil Soup Recipe

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

Contributor:  
Contributor:  
Holly Genovese
Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil, plus extra for drizzling,
1 medium onion, chopped,
2 carrots, peeled and chopped,
2 celery stalks, chopped,
2 garlic cloves, chopped,
Salt and freshly ground black pepper,
1 (14 1/2-ounce) can diced tomatoes,
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth or vegetable broth, (I prefer vegetable or just plain water,)
4 to 6 fresh thyme sprigs,
2/3 cup dried elbow pasta, (this is optional)
1 cup shredded Parmesan

Directions:
Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Prep: 10 minutes; 1 hour cook time

 

 

 

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