MOST AMAZING Lentil Soup (review)!!!
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MOST AMAZING Lentil Soup (review)!!!
| Mon, 01-10-2005 - 6:16pm |
OMGosh am I a gourmet cook or what?!!! Ok in reality this recipe is sooooo quick and easy! It's the Lentil Soup I posted in the phase 1 & 2 soup threads. I added fresh zucchini instead of pasta, and some frozen chopped (thawed and squeezed of liquid) to it too.
This smells soooooo good! To make phase-1 friendly, omit the carrots, pasta
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26670,00.html
Lentil Soup
Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 servings
User Rating: ![]()
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Episode#: EI1C01
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