Ingredients: |
Ingredients: For the Lentils:
2 cups dried lentils, sorted and rinsed
5 cups chicken broth
5 cups water
1 smoked ham shank
For the Tomato Sauce:
1- 28oz. can of imported Italian plum tomatoes
1/4 cup olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbs. chopped fresh parsley
salt and fresh ground black pepper
To Complete Soup:
1 cup freshly grated parmigian
a few tbs. olive oil
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Directions: |
Directions:Put the lentils in a large bowl, cover with water, and soak for several hours or overnight; discard any lentils that float to the surface. Drain and rinse. Put the lentils, broth, water, adn ham shank into a large pot. Cover and simmer gently for 40 to 50 minutes. Stir a couple of times.
Make the sauce while the lentils are cooking. You are supposed to remove the seeds in a food mill but I am too lazy to do that. In medium saucepan, heat the oil. Add the onion and sauté gently for 3-5 minutes, until the onion begins to color. Add the garlic and parsley and cook a few minutes longer. Stir in the tomatoes and season with salt and pepper. Simmer uncovered 15-20 minutes.
Transfer half the lentils to a food processor or blender adn puree until smooth. I use the hand blender and put it right in the pot. Return to the pot and add the tomato sauce. Cook 10 minutes longer. Taste and add more salt nd pepper if needed. Serve with parmigiano on top and a drop of good olive oil.
We like to toast a hearty bread, like ciabatta, in the oven to eat with the soup. You could add pasta or rice. You don't have to use the ham shank, but we think it tastes tons better with it. |
This recipe for Lentil Soup is from