Recipes

Michele's Lentil Soup

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.)

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.

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