Light, nutritious soup -- a great pick-me-up after Christmas shopping!
Lentil Soup with Vegetables and Pasta
2 yellow onions, diced
3 cloves garlic, chopped
3 carrots, sliced
3 stalks celery, sliced
1 lb. dry lentils
32 oz. vegetable broth
32 oz. beef broth
12 cups water
2 - 14.5 oz. cans diced tomatoes
6 sprigs thyme, snipped or dried
10 basil leaves, snipped or dried
1/4 cups snipped or dried parsley
20 twists of sea salt grinder
15 twists of pepper grinder
1 lb. dilatini pasta, cooked
1. Bring dry lentils to a boil in cold water; boil for 2 minutes -- cover and let stand for one hour
2. Saute onions, garlic, carrots and celery in olive oil until slightly soft
3. Add vegetable & beef broths, and water
4. Add lentils and stir
5. Add diced tomatoes, thyme, basil, parsley, salt & pepper
6. Stir and simmer for 2 hours
7. Cook dilatini pasta in boiling water until al dente
8. Add pasta to soup and simmer for 10 minutes or so
9. Flaked red pepper can be added for additional flavor, if desired
Sit, relax, and enjoy!!!
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