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Soup - Italian Lentil
Season with salt and pepper to taste.
Sprinkle with parmesan if you want. *Maybe add sausage or ground pork or even make it a creamy milk based soup. In 8 qt pot the night before you want the soup, soak:
1 lb whole green lentils (Trader Joes) 1 T apple cider vinegar fresh water to cover In the morning (or 7-12 hours) rinse thoroughly with fresh water. In the now empty pot saute: 2 onions in olive oil 1 T salt Saute in: 1 lb diced carrots Lower the heat to a gentle simmer, cover and let cook up to an hour. This makes a rich base for the soup. Add in: 1 lb celery garlic basil, oregano, thyme, black pepper, 1 T salt saute gently Add in: the soaked lentils tomatoes (use my reduced roasted tomatoes from the freezer) bring to a gentle simmer again. Cover and cook about 15 minutes. Stir in: 2 qt (about 6-7 cups actually) chicken broth, which I have in my freezer. Simmer gently, covered. Add in: zucchini spinach cook just until soft but fresh tasting.
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