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This is a simple soup to make, but is hearty enough to be the main course when a green salad, and crusty Italian bread are added. Without the added prosciutto rind or ham bone, and by substituting vegetable broth for the meat broth, it can be a vegetarian option anyone could enjoy.
While this recipe would work with any type of lentils, I prefer the small green or tan colored ones which do not get mushy.
Saute the onions, carrot, celery, and garlic in the olive oil until tender, and then add the tomatoes and broth. Bring to a boil and then add the lentils, chopped parsley, seasonings, and prosciutto rind or sausage meat, if using. Reduce the heat to low, and cook until the lentils are tender, about 20 to 30 minutes.
Note: A little pasta or rice cooked separately, may be added to the soup. If the soup gets too thick, simply add enough additional broth or water to get the right consistency.
To serve: We love to serve this soup warm with a drizzle of really good extra virgin olive oil and some grated Parmesan cheese on top.
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