Lentil Soup
Chris
Perfect for the winter time!
ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 1/4 cup lentils
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 1 cup shredded Parmesan
- Rotini pasta noodles.
directions
- 1
Heat the oil in a heavy large pot over medium heat.
- 2
Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
- 3
Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
- 4
Add the lentils and mix to coat. Add the broth and stir.
- 5
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.
- 6
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- 7
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Source: Sarah Schachtlie
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