Italian Lentil Soup

Name: Italian Lentil Soup
Yield: 4-servings
Cuisine: Indian
Ingredients: 2 tbsps extra-virgin olive oil; 1 onion large , chopped; 2 carrots large , peeled and sliced; 2 celery stalks, sliced; 4 cloves garlic , peeled and minced; 7 - 8 cups vegetable stock; 1 cup lentils rinsed (color doesn't really matter); 1 (15 oz) can tomatoes fire-roasted diced; 2 bay leaves; 1/4 tsp thyme dried; 1/4 tsp black pepper freshly-ground; 1/8 tsp red pepper of crushed; optional Parmesan cheese basil freshly-grated , finely-chopped fresh for topping

Fiona Skye @cook_7837261

Tucson, AZ

So, I've recently discovered a love affair with the unsung hero of many a vegetarian's diet--the humble lentil. They're so versatile, nutritious, and most importantly, delicious. Even Girl Child, the pickiest eater to ever eat, loves her some lentils.
If you'd like to learn to love the lentil, try this recipe. Serve it with a nice, crusty garlic bread and go to lentil heaven. If there is such a place. Which there totally should be.

Fiona Skye @cook_7837261

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Ingredients

4-servings

2 tbspsextra-virgin olive oil
1onion large , chopped
2carrots large , peeled and sliced
2celery stalks, sliced
4 clovesgarlic , peeled and minced
7 - 8 cupsvegetable stock
1 cuplentils rinsed (color doesn't really matter)
1 (15 oz) cantomatoes fire-roasted diced
2bay leaves
1/4 tspthyme dried
1/4 tspblack pepper freshly-ground
1/8 tspred pepper of crushed
optionalParmesan cheese basil freshly-grated , finely-chopped fresh for topping

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Steps

1

Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally.
2

Add the stock, lentils, tomatoes, bay leaves, thyme, black pepper, and crushed pepper, and stir to combine. Continue cooking until the mixture reaches a simmer.
3

Reduce heat to medium-low and cover the pot partially with the lid. Keeping the soup at a low simmer, continue cooking for about 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
4

Taste, and season with additional salt and pepper if needed. Remove bay leaves.
5

Serve warm, garnished with optional toppings if desired.