Saturday, January 17, 2009

Lentil Soup

This is from my new cookbook Adventures of an Italian Food Lover. This was very easy, and made a delicious weekend lunch. Lentils are so small that even though dry, they cook quickly.

Serves 4-6

1/4 C extra virgin olive oil, plus more to garnish
1 carrot, peeled and minced
1 red onion, minced
1 leek, cleaned,trimmed, and minced (I substitute a bunch of green onions)
1 celery rib, minced
2 garlic cloves, minced
1 cup dry lentils, rinsed
salt & pepper

Save some of the chopped green tops from the leek or green onions for garnish. Heat oil and saute veg until golden. Add lentils, 5 cups of water, and 1 tsp salt. Bring to a boil, lower heat, and simmer for 45 minutes or until lentils are tender. Add an extra cup of water if the soup is too dry. Taste and correct seasonings. Turn off heat and let soup rest for 20 minutes. Ladle into bowls and garnish with a drizzle of olive oil and reserved leek.

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