Hubby loves lentil soup, but I, frankly, had never had a lentil in all my years! One day for lunch he was crooning over a bowl of soup that he had ordered (lentil soup) so I thought it was high time I gave it a try. I grabbed a bag of lentil beans at the store, then set about scouring the internet for a good recipe. Lo and behold, there are a TON of recipes out there, so I just picked one of my favorite Food Network chefs, in this case it was Giada De Laurentiis, and used her recipe.
Hubby loved it and I actually did as well. I found that the longer it sat in the pot, the larger it became as the lentils soaked up the liquid, so I just kept adding more liquid over the weekend and stretched it out for about 4 days…
Yield: 8-10 servings
2 tablespoons olive oil
1 medium onion-chopped
2 carrots- chopped
2 celery stalks-chopped
2 garlic cloves-chopped
Salt & pepper
1 (14 1/2 ounce) can diced tomatoes
1 pound lentils
11 cups low sodium chicken broth-or homemade
4 to 6 fresh thyme sprigs
2/3 cup dry pasta
1 cup shredded Parmesan
Heat the oil in a heavy stock pot over medium heat. Add the onion, carrots and celery. Add the garlic, salt and pepper and sauté until all the vegetables are tender, about 7-8 minutes. Add the tomatoes and 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.
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.
Top with Parmesan cheese
Recipe from Giada De Laurentiis, 2012