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Ingredients
| olive oil: 2 tsp |
| onions (chopped): 1 cup |
| garlic (crushed): 1 tsp |
| carrots (chopped): 1 1/2 cups |
| celery: 2 stalks |
| canned crushed tomatoes: 40 oz |
| lentils: 1 1/2 cups |
| salt: 1 dash |
| black pepper: 1 dash |
| white wine: 3/4 cup |
| bay leaf: 2 |
| chicken stock: 7 cups |
| parsley: 1 tsp |
| paprika: 1/2 tsp |
| parmesan cheese (grated): 1/2 cup |
Lentil Soup
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
8 serving(s)
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- In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
- Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
- Sprinkle the soup with parsley and Parmesan (optional) before serving.