Monday, February 20, 2012

Lentil Soup (Minestra di Lenticchie)

1 bag of Lentils (Go through the lentils before cooking to take out any impurities and then wash well)
6 tablespoons of extra virgin olive oil
1 celery stick chopped finely
1 small chopped onion
2 medium cloves of garlic chopped finely
2 carrots diced finely
2 tablespoons of hunts tomato sauce (puree)
1 tablespoon of pepper (optional)
1 teaspoon of salt (optional)
3 tablespoons of dry parsley or fresh
1 teaspoon of Mrs. Dash Italian blend
1/4 pound of Pasta (ditali or spaghetti broken in fours or elbow)

Cook lentils in 6 cups of water, for about 30 minutes in medium size pot. Once cooked put to one side.

While lentils are cooking, in another medium size pot heat 4 tablespoons of olive oil, add celery, onion, garlic and carrots and saute at low heat for about 10 minutes till soft and golden, then add the sauce cook another 5 minutes.  Once tender slowly add the cooked  lentils liquid and all, do not drain lentils. If needed add more water.   Add the pepper, salt, parsley and Mrs. Dash and cook for another 10 minutes bringing to a boil, slowly add pasta into this mixture and cook until tender but not too soft.   Season more if needed to your taste.

Serve with Italian bread, or garlic bread, or just as is.



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