Nothing says love like a bowl of soup.
Last week, on one of the first chilly nights since the summer, I made an amazing lentil soup (the first time I’ve ever cooked with lentils, by the way) which turned out to be so delicious. I love that it’s super simple to make, easy on the wallet, and yields MORE than what the recipe really said. Plus, let’s not forget that it’s actually good for you! Surprise your loved ones with this easy, yummy-in-their-tummy soup. Then..cuddle up!
- 2 tablespoons 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 black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup 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. (I actually simmered for longer to let all the flavors meld…)
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.
By the way, I served this with baked garlic-Parmesan toast. Yummy…