Lentil soup is a great and easy meal choice.......especially home made.
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Hidden MSG and the soup wars
LENTIL SOUP Recipe courtesy Giada De Laurentiis THE FOOD NETWORK
Prep Time: 10 minutes . Cook Time: 1 hour Level: Easy
Serves: 6 servings
Ingredients
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 (I use crushed tomatoes)
1 pound bag dry LENTILS (approximately 1 1/4 cups)
11 cups low-salt chicken broth (or WATER)
4 to 6 fresh thyme sprigs (adds to the traditonal fragrance of lentil soup)
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the olive 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 (or water) and stir.
Add the thyme sprigs. ....or some dried thyme
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, if desired, and serve with some good crusty Italian bread.
(Next to home made French Onion Soup, I'd say home made Lentil Soup is my favorite, with or without the pasta.........it's quick and super easy)
Progresso and Campbells both have additives.....
