Monday, March 22, 2010

Tuscan Lentil Soup

This recipe comes from the Sister's Cafe, and like so many of their recipes it is wonderful! Pair it with Garlic Ranch Breadsticks and you really can't go wrong. Here is the recipe...

Tuscan Lentil Soup

Tuscan Lentil Soup

1 pound small French green lentils, rinsed
7 cups vegetable broth (I use chicken broth)
1 bay leaf
2 Tbs extra virgin olive oil
2 cloves garlic, chopped
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 small cup pasta
8 oz spinach, chopped
1 14oz can diced tomatoes
1 Tbs chopped fresh parsley
freshly ground black pepper
fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

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1 comment:

  1. I made this soup (with Veggie broth). IT was WONDERFUL! So filling and satisfying!


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