Lentil Soup Recipe
Published Thursday, Dec 1, 2016
Lentil Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 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 ¼ cup lentils
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- Grated parmesan cheese
Cooking Instructions
- Heat the oil in a heavy large pot over medium heat.
- Add the onion, carrots, and celery.
- Add the garlic, salt, and pepper and sauté 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.
- Season with salt and pepper.
- Sprinkle with the Parmesan, drizzle with olive oil, and serve.
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