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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Couldn't find a lentil soup recipe that didn't have something in it that I didn't like or it had a lot of spicy things had meat in it which I was trying to not use in a lentil soup. I played around in the kitchen with these ingredients and really liked what I come up with. It's got a lot of things other recipes have in them but yet it's different than all I searched on this site or other sites I searched. So I hope you enjoy it as well. I believe corn bread would be really good with this. Ingredients:
2 1/2 tablespoons canola oil |
1 medium onion (chopped) |
1 1/2 cups carrots (sliced) |
3 stalks celery (sliced) |
3 garlic cloves (minced) |
1 teaspoon dried basil |
1 teaspoon italian seasoning |
1 3/4 tablespoons salt (i use salt balance it measures like salt) |
3/4 teaspoon pepper |
1 (14 1/2 ounce) can diced tomatoes (i use peeled) |
11 cups water |
2 chicken bouillon cubes |
1 (16 ounce) bag lentils (rinsed well) |
2 tablespoons cider vinegar |
1 1/3 cups penne pasta (whole wheat) |
1 teaspoon parmesan cheese (optional for each serving) |
Directions:
1. In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
2. Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
3. Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
4. Then add in the pasta stir and cook until pasta is tender.
5. Simmer until ready to eat.
6. Serve in bowls and sprinkle with Parmesan cheese if desired.
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