Thursday, October 9, 2014

Lentil Soup

Lentil Soup has always been a favorite during the Autumn season! My Italian grandmother made this often and always reminded me of its simplicity! Lentils impart a hearty stew-like soup. So be careful not to overburden the soup with too many additions. Carrots, celery, onions, and garlic are essential and all that's needed to lend a meaty flavor. Between prep and cooking "soup is ready" in ninety minutes!

Lentil Soup the way my Gram used to make

1/2 pound lentils, (French or brown), rinsed, set aside
4 tablespoons olive oil
1 onion, chopped
1 clove garlic
1 celery stalk, chopped
1 carrot, chopped
1/2 cup fresh tomato, chopped (Roma/canned diced)
Bay Leaf
4 cups chicken stock, (homemade ideal)
4 cups water
2 tablespoons parsley, chopped
Salt & Pepper
Asiago cheese, finely grated

Wash lentils (pick over-sometimes pebbles). Heat oil in thick bottomed pot over medium heat. Once oil is hot saute onions, garlic, celery, and carrots (pinch of salt) for about 10 minutes or until veggies are slightly brown. Next add chopped tomato and bay leaf cooking 10 additional minutes. Then add lentils, broth, and water. Bring to a boil, cover with lid cracked slightly, and simmer for about an hour. When lentils are soft but not mushy, add parsley, salt & pepper to taste. If desired sprinkle with grated Italian cheese to serve. Crusty bread and a simple salad complete this meal. Relax and enjoy!

NOTE: If you want to add an extra step to prep the beans try sweating them. For this recipe I would add the beans along with tomatoes and bay leaf.

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