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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Times listed do not include soaking time for dried lentils. Ingredients:
1 (1 lb) bag dried lentils |
1/4 cup olive oil |
1 small yellow onion, minced |
1 medium carrot, minced |
1 celery rib, minced |
1 fresh garlic clove, chopped |
1 sprig fresh rosemary |
1/4 teaspoon fresh thyme, chopped |
4 cups chicken stock |
sea salt, to taste |
4 tablespoons extra virgin olive oil (garnish) |
2 tablespoons parsley, chopped (garnish) |
1 teaspoon black pepper (garnish) |
1/2 cup tomato, chopped (garnish) |
2 tablespoons tomatoes, chopped (garnish) |
1 tablespoon capers (garnish) |
Directions:
1. Soak lentils for 2 hours in cool water. Drain.
2. Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
3. Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).
4. Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.
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