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"Hunger is the best sauce in the world."--Cervantes

Lentil Soup Recipe

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This recipe for Lentil Soup is from What's Cookin' ?, 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:  
2 Tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and pepper
1 (14 ½-oz) can diced tomatoes
1 lb lentils (approximately 1 ¼ cups)
11 cups low-sodium chicken broth
4-6 fresh thyme sprigs
⅔ cup dried elbow pasta
1 cup shredded Parmesan
Directions:
Directions:
1. Heat oil in a heavy large pot over medium heat. Add onions, carrots, and celery.
2. Add garlic, salt, and pepper.
3. Sauté until all the vegetables are tender, about 5 to 8 minutes.
5. Add tomatoes with their juices. Simmer until juices evaporate a little and tomatoes break down, stirring occasionally, about 8 minutes.
6. Add lentils and mix to coat.
7. Add broth and stir.
8. Add thyme sprigs.
9. Bring to boil over high heat.
10. Cover and simmer over low heat until lentils are almost tender, about 30 minutes.
11. Stir in pasta. Simmer until pasta is tender but still firm to the bite, about 8 minutes.
12. Season with salt and pepper and ladle into bowls. Sprinkle with Parmesan cheese and oil.

 

 

 

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