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 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
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.
(you can get rid of the Parmesan and oil to decrease fat)
here is another one
* 1 cup du Puy lentils
* 5 cups good vegetable broth
* 2 cups of mirepoix (that’s the fancy name for a mix of equal amounts of diced carrots, onion, and celery)
* several cloves of chopped garlic
* 1 tablespoon of olive oil
* 1 large can of diced tomatoes, undrained
* 1 tablespoon dried oregano
* 1 teaspoon mild curry powder (or more, to taste)
* 1 teaspoon chili powder (or more, to taste)
* a handful of chopped parsley (optional)
* salt and pepper to taste
1. Sort through the lentils to make sure they’re clean and rock-free.
2. Simmer the lentils in the vegetable broth for 25 minutes
3. Heat the tablespoon of oil and sauté the mirepoix and garlic until fragrant and crisp tender
4. Add the vegetables to the simmered lentils, along with can of tomatoes, and the seasonings (hold the fresh parsley until 5 minutes before you are ready to serve)
5. Simmer for 40-60 minutes
6. Served topped with freshly ground parmesan, a salad and a crusty bread.
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Team Johnnie Jackson / Pretty Boys
