Lentil Soup, Giada De Laurentiis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious! Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
2 carrots, peeled and chopped |
2 celery stalks, chopped |
2 garlic cloves, chopped |
2 teaspoons salt |
2 teaspoons pepper |
15 ounces diced tomatoes, canned |
1 pound lentils, raw |
11 cups chicken broth, no salt |
2 tsp thyme |
1 cup elbow macaroni |
1 cup shredded parmesan cheese |
Directions:
1. Heat oil in large pot over medium heat. Add onion, carrots, celery. Then add garlic, salt, pepper, saute until all veggies are tender, about 5-8 minutes. Add tomotoes with their juices. Simmer until juices evaporate a little and tomatoes break down, stirring occasionally, about 8 minutes. Add lentils and mix to coat. Add broth and stir. Add thyme. Bring to a boil ofver high heat. Cover and simmer over low heat until lentils are almost tender, about 30 minutes.
2. Stir in pasta. Simmer until pasta is tender, but still firm to the bite, about 8 minutes. Season with salt and pepper. Vinegar also enhances the flavor.
3. Lade soup into bowls. Sprinkle with Parmesan, drizzle with olive oil, if you wish.
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