Garden Style Lentil Soup

Sautéed minced onion, minced garlic, paprika, diced celery, and diced carrots are combined with crushed tomatoes, chicken stock, white wine, lentils, bay leaves, sea salt, and fresh ground black pepper. Soup is simmered for an hour to blend flavors and soften lentils. Individual servings of soup are topped with chopped fresh parsley and grated Parmesan cheese.

Ingredients -

2 tablespoons Olive Oil
2 large Yellow or White Onions, cubed
1 teaspoon minced Garlic
1/2 teaspoon Paprika
2 Celery Stalks, diced
3 Carrots, diced
3-1/2 cups Crushed Tomatoes
7 cups Chicken Stock
3/4 cup White Wine
1-1/2 cups Lentils, soaked, rinsed and drained
2 Bay Leaves
1/2 teaspoon Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
1 sprig Fresh Parsley, chopped
1/2 cup grated Fresh Parmesan Cheese

Preparation:

1. Heat the olive oil in stockpot over medium heat. Add onion to hot oil and sauté 3 to 4 minutes or until soft and translucent.

2. Stir in minced garlic, paprika, diced celery, diced carrots, and continue cooking for 5 minutes.

3. Stir in crushed tomatoes, chicken stock, white wine, lentils, bay leaves, sea salt, and fresh ground black pepper.

4. Bring soup to a boil.

5. Reduce the heat to low and simmer 1 hour; or until the lentils are tender.

6. Garnish individual servings with fresh parsley and Parmesan cheese.

Lentil Soup Tip

Preparation of Lentils

There is no need to ever presoak lentils. Simply sort out debris, rinse in cold water, and boil for fifteen to twenty minutes to soften.

Lentil Soup Tip

Crushed Tomatoes

Crushed tomatoes can be purchased in can form at your local grocer; can be produced from using diced or whole canned tomatoes, or from fresh tomatoes. If you choose to use fresh tomatoes, remove most of the liquid, the seeds and any non flesh pieces of the tomatoes. Fresh tomatoes can be blanched in boiling water for 20 seconds and the outer skin easily removed, if desired.

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