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Lentil Soup Recipe

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This recipe for Lentil Soup is from Dee's Favorites, 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 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½-ounce) can diced tomatoes
1 pound lentils (approximately 1¼ cups)
11 cups chicken broth
4-6 fresh thyme sprigs
1 cup shredded Parmesan
Optional: ⅔ cup elbow pasta, cooked
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 sauté until all the vegetables are tender, about 5-8 minutes. Add the tomatoes and 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.

Using an immersion blender, blend the soup, but only partially. This leaves some texture from the lentils, but makes a smooth soup. If using pasta, stir it into the pot now. Season with salt and pepper, to taste.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
My dad made a great lentil soup and, regretfully, I neglected to get his recipe. This one is from Giada DiLaurentis and is very good, a close second to Dad's.

 

 

 

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