Monday, January 17, 2011

Recipe #2: Lentil Soup

In a burst of desire to eat a bit healthier, we started flipping through my "exercise plan" book which also has a section on nutrition. I told Brad to pick some recipes that he would be interested in and I'd see what I could do. Well, he decided that lentil soup might be interesting and the search was on. A quick internet search turned up a recipe by Giada de Laurentis of tv fame and we decided that she probably knew what lentil soup should taste like. And you know what? That was a great bet to make because this soup is tasty! Enjoy!

Lentil Soup

6 servings

2 T 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 pepper

1 (14 1/2 oz) can diced tomataoes

1 lb lentils (approx. 1 1/4 cups)

11 cups low-salt chicken broth

4 to 6 fresh thyme sprigs (can also use 2-3 tsp dried thyme)

2/3 cup dried elbow pasta

1 C 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.

Rating: 4 out of 5 ladles (please note that Brad was loathe to rate it higher due to its failure to include meat, even though we scarfed it down to the last lentil...LOL!)

Allergens: Onions, Garlic, Wheat, Milk

I'm not sure how you get around the onions and garlic, but if you need to avoid wheat, you can easily substitute rice or quinoa pasta. If you have to avoid milk, you could skip the parmesan or substitute with a mozzarella dairy-free cheese.

No comments: