Lentil Soup

 

You surely won't miss the meat with this particular vegetarian recipe!

 

Lentil Soup with Brown Rice Pasta

 

2 tablespoons olive oil

1 medium onion, diced

6 cloves garlic, minced 

3 stalks celery, diced

3 carrots, diced

2 large tomatoes, coursely chopped (you can sub large can tomotoes)

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

2 cups of lentils, rinsed and drained

8 cups water (more if thinner consistency desired)

2 cups dry brown rice pasta

Extra-virgin olive oil and fresh grated parmesan cheese for ganish (optional)

 

Heat olive oil over medium-high heat.  Add onion and garlic.  Cook until onion is soft.  Add celery, carrots tomatoes, oregano, salt and pepper.  Cook for 2 - 3 minutes.  Add the lentils and water.  Stir and bring just to a boil.  Reduce to low heat, cover and let simmer stirring often so as not to allow lentils to burn to bottom of pot.  Let simmer about 1 hour, unitl lentils are tender.

 

While soup is simmering cook pasta as directed.  Add pasta to soup when soup is finished simmering.  Taste and adjust salt and pepper.  Choose to garnish with a drizzle of extra-virgin olive oil and a sprinkle of fresh grated parmesan if desired.

 

Enjoy alone, with crusty bread or with a fresh salad!  

                                                                                                                                                                                              

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