Lentil soup
Lentil soup
Ingredients/Components
- dry red wine - 1/2 c
- bay leaf - 1 item
- salt and pepper - 1 item
- olive oil - 1 Tbsp
- cloves garlic, crushed - 2 item
- medium onion, chopped - 1 item
- thyme - 2 tsp
- low-sodium chicken broth - 6 c
- medium celery ribs, thinly sliced - 2 item
- medium carrots, sliced in thin rounds - 3 item
- can Italian plum tomatoes, with juice - 1 oz
- picked over lentils, rinsed - 1 c
- ham, diced in 1/2-inch pieces - 1/2 lb
How to make lentil soup:
In a medium, non-reactive casserole, heat the oil over moderate heat. Add the onion, celery, carrots, garlic, thyme and bay leaf. Cover and cook until the onion is translucent, about 5 minutes. Add the wine and bring to a boil over high heat. Add the tomatoes with their juice, breaking them up with the back of a spoon. Add the lentils and chicken broth and return to a boil. Reduce the heat to moderately low; cover partially and simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Season to taste with salt and pepper and serve hot.Recipe categories: Lunch/snacks, Soups & stews, Pork.
Rating:
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