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Lentil Soup
You can't go wrong with Ina Garten's recipes. Don't forget the balsamic vinegar and the cheese right before you serve. I always freeze a bit to there is a quick dinner in a stitch.
cup good olive oil, plus additional for drizzling on top
1
tbsp kosher salt
1 1/2
freshly ground black pepper
1
tbsp minced fresh thyme leaves or 1 teaspoon dried
1
tsp ground cumin
3
cup medium-diced celery (8 stalks)
3
cup medium-diced carrots (4 to 6 carrots)
3
qt chicken stock
1/4
cup tomato paste
2
tbsp red wine or red wine vinegar
freshly grated parmesan cheese
balsamic vinegar
Directions
1.
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled balsamic vinegar and sprinkled with grated Parmesan.
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By
Caitlin
