Lentil Soup

It’s snowing outside, which gives me the perfect excuse to make Lentil Soup. I adapted the way I make mine from a recipe of Giada DeLaurentis, which is posted below. Essentially, I use celery seed because I don’t like cooked celery, I skip the carrots, add more garlic, skip the pasta, add basil, add chili pepper flakes, use less cheese, and use less oil.

* Exported from MasterCook *

Lentil Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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
14 1/2 ounces diced tomatoes — (1 can)
1 pound lentils — (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 fresh thyme sprigs — (4 to 6)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. 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. Add the tomatoes with 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.

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.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

“Recipe courtesy Giada De Laurentiis”
S(Internet Address):
Ratings : Excellent 8
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 471 Calories; 14g Fat (22.7% calories from fat); 49g Protein; 60g Carbohydrate; 25g Dietary Fiber; 10mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3413 26044 1034

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