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Tomato and Lentil Soup

January 7, 2011

A wonderful soup for a cold winter day, healthy and filling.  This will be dinner for me and a great way to sneak in some lentils for those that say they don’t like them.  I love the Farfellini in soups, nice to look at and better to eat.   As you see here I have loaded mine up with plenty of Parmesan and chives, wouldn’t have it any other way.

  

 Tomato and Lentil Soup                        

 Ingredients

  • 2 T. Olive Oil (addl. for drizzling for garnish)
  • 1 Medium Onion (chopped)
  • 2 Stalks Celery (sliced thinly)
  • 2 Carrots (peeled and chopped)
  • 2 Cloves of Garlic (minced)
  • Salt
  • Freshly Ground Black Pepper
  • 1 Can Diced Tomatoes (14 1/2 oz.)
  • 1 1/4 C. Lentils
  • 11 C. Chicken Stock
  • 4-6 Fresh Thyme Sprigs (or substitute dried thyme)
  • 2/3 C. Dried Pasta (the miniature farfellini shown here)
  • 1 C. Parmesan Cheese (shredded/grated)
  • Fresh Chives (snipped for Garnish)

Preparation

  1. Saute the onion, carrots and celery in the oil on medium heat until tender
  2. Add the garlic, salt and pepper and continue to saute (about 5-8 minutes)
  3. Add the tomatoes with the juices;simmer until the juices evaporate a little and the tomatoes break down; stir occasionally (about 8 minutes)
  4. Add the lentils and mix thoroughly; Add the broth and stir in
  5. Add the thyme and bring to a boil over high heat; cover and simmer over low heat until the lentils are almost tender (approx. 30 minutes
  6. Stir in the past; simmer until the pasta is tender but still a bit firm (approx. 8 minutes)
  7. Correct seasonings to taste
  8. Pour into warmed soup bowls and garnish with Parmesan cheese and a drizzle of olive  oil
 

 
(Serves 4-6)
 
Recipe adapted from www.foodnetwork.com  (Giada d’Laurentis)
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One Comment leave one →
  1. January 11, 2011 15:13

    good

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