Michele's Lentil Soup
2 cans chicken broth
4 cups water
2 vegetable bouillon cubes
1 onion diced
3 carrots, diced
2-3 stalks celery, diced
1 small potato diced
2 cloves garlic, cracked
1/2 – 8oz can Delmonte tomato sauce (can substitute with fresh tomatoes or diced)
½ bag lentils
Extra Virgin Olive Oil
Salt and pepper to taste
2-3 bay leaves
* can use 6 cans chicken broth in place of water and bouillon cubes or whatever you have on hand
Saute onion, garlic, carrots and potato in oil for 2-3 minutes. Stir to prevent potato from sticking. (If using fresh or diced tomatoes, add now and let cook a few minutes so they soften.)
Add broth and water. Cover and bring to a boil. Add bay leaves and bouillon cubes if using. Let it cook a minute so the bouillon cubes dissolve. Add lentils and Delmonte and cover. Let cook for about 25-30 minutes or until tender. Taste for seasoning. Add salt and pepper as needed.
In a separate pot cook 1 pound of small pasta such as ditilini or broken up spaghetti.
Serve with pasta. (Do not mix pasta and soup in the pot b/c the pasta will absorb all the juice and it will be too thick.)
Pairs Well With
About 10 years ago I experimented with a few different lentil soup recipes. Eventually I came up with my own version and this is the one I make all the time. It's a perfect meal to warm you up on a blustery winter's day.