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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Instead of being merely a seasoning, garlic is the star attraction in this robust soup - an entire head! Serve with whole grain or rye bread and a nice chunk of your favourite cheese! Ingredients:
2 tablespoons olive oil |
1 whole head garlic, peeled and minced |
3 carrots, diced |
2 stalks celery, diced |
1 onion, minced |
6 cups chicken stock or 6 cups beef stock |
1 (28 ounce) can diced plum tomatoes |
1/2 cup green lentil |
1 1/2 cups small soup pasta |
1 small zucchini, thinly sliced |
1/4 cup chopped fresh parsley |
salt and pepper |
Directions:
1. In a Dutch oven, heat the oil over medium heat.
2. Cook the garlic, stirring, 2 minutes or until soft but not brown.
3. Add the carrots, celery and onion.
4. Cook, stirring, 3 minutes.
5. Stir in the stock, tomatoes with their juices, and lentils.
6. Bring to a boil over high heat.
7. Reduce the heat to medium; simmer, covered, for 20 minutes, stirring occasionally.
8. Add the pasta; simmer 15 to 20 minutes or until the pasta and lentils are tender.
9. Stir in the zucchini and parsley; simmer 2 minutes or until the zucchini is tender.
10. Season with salt and pepper to taste.
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