Our resident Soup Queen has turned Lentil soup into a healthy, comfort food.
By: Sara A
Home-style Lentil Soup
2tbs. Olive Oil
1 medium onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
3 to 4 garlic cloves, minced
1 can (14 ½ oz.) can diced tomatoes (I use petite diced)
1 lb. lentils
12 cups chicken broth
6 fresh thyme sprigs
½ tsp. red pepper flakes
½ tsp. fresh ground pepper
½ to 1 tsp. salt (start with ½; I like salt!)
2/3 cup dried ditalini rigati
1 cup shredded Parmesan
Directions
Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, pepper, and red pepper flakes and sauté until the vegetables are tender. Add the tomatoes with their juices. Simmer until the tomatoes start to break down, stirring occasionally. Add the lentils, stir, and then add the chicken broth. Stir in the thyme sprigs. Bring to a boil over high heat, once it is at a boil cover and simmer over low heat until the lentils are finished about 30 minutes. Stir in past and simmer until the pasta is finished but still firm to the bite 7 to 8 minutes. Ladle soup into bowls, sprinkle with parmesan, and serve!
