Italian lentil soup
ITALIAN LENTIL SOUP
1 small onion, finely minced
2 cloves garlic, minced
1 stalk celery, minced
2 carrots, minced
2 Tablespoons olive oil
2 cups Chicken or Beef Stock (broth)
2 cups water
2 cups cooked (very al dente) ditalini pasta (tiniest "tubes") Ditilini
1 cup dried lentils, rinsed
salt and pepper to taste
Saute the carrots, celery, onion, and garlic in the olive oil until soft.
Do not brown.
Add in the lentils and coat.
Add in the stock and water.
Simmer until the lentils are tender (around 30 minutes or so).
Stir in the cooked ditalini pasta.
Serve hot with grated parmesan cheese on top! Plus, serve with good crusty artisan bread......
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