ITALIAN LENTIL SOUP
INGREDIENTS:
DIRECTIONS:
- 2 tablespoons extra-virgin olive oil
- 2 cups diced white onion (about 1 large onion)
- 1 cup diced carrots (about 2 large carrots, peeled)
- 1 cup diced celery (about 2 celery stalks, leaves removed)
- 4 cloves garlic, peeled and minced
- 7-8 cups vegetable or chicken stock
- 1 cup rinsed lentils (red, green or brown)
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly-ground black pepper
- pinch of crushed red pepper
- 2 cups roughly-chopped collard greens
- optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil
DIRECTIONS:
- Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally.
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