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Sicilian Lentil Soup Recipe

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This recipe for Sicilian Lentil Soup is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
2 medium onions, finely chopped
2 stalks celery, finely chopped
3 carrots, peeled and finely chopped
2 to 4 cloves garlic, minced
1# lentils, picked over and washed
2 bay leaves
3 qts vegetable or chicken stock, or water
Salt, black pepper, cayenne pepper, lemon wedges
Directions:
Directions:
Warm oil in large soup pot over medium heat. Add onions, celery and carrots. Cook, stirring till onions are a little brown or wilted, 3 or 4 minutes.Add garlic, cooking till fragrant, 1 minute. Stir in lentils, bay leaves and stock. Bring to boil, reduce heat and simmer till lentils are very tender, about 1 hour. Discard bay leaves, thin soup if desired. Season to taste. If you prefer a smooth blend, puree in blender and reheat. Serve hot with lemon wedges of just before serving stir in 1 # cooked small drained pasta and top with Romano cheese.
Personal Notes:
Personal Notes:
If you like this more soupy, add more stock or water and adjust seasoning. It's the best tasting lentil soup I've cooked. Makes plenty.

 

 

 

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