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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Lentil Soup Recipe

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This recipe for Italian Lentil Soup is from Sandra's 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:  
2 T olive oil
1 1/2 c diced carrots (3 medium)
1 1/2 c diced yellow onions (1 medium)
1 1/2 T minced garlic (4cloves)
4 c vegetables broth
2 - 14.5 oz cans of diced tomatoes
1 1/4 c dried brown lentils, rinsed and picked over
1.5 t dried basil
1/2 t dried oregano
1/2 t dried thyme
salt and pepper
1.5 c diced zucchini (1 medium)
2 c packed chopped kale or spinach
1 T fresh lemon juice
Directions:
Directions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
3. Pour in vegetables broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
4. Bring to a boil then reduce heat to medium-low cover, and simmer 35 minutes, stirring occasionally.
5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.
6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as soup rest the lentils soak up more of the broth).
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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