Lentil soup

INGREDIENTS

(4-6 servings)

 

  • onion (1)

  • leek (1)

  • garlic (4 or more cloves)

  • parsnip (3)

  • carrot (5)

  • tomato (1 jar or 4-5 fresh)

  • bay leaf (1)

  • red lentil (3/4 cup)

  • parsley (1-2 tablespoons)

METHOD

 

  • In a food processor pulse onion, leek and garlic. In a large pot, heat olive oil over medium heat and add the onion mixture. Add a little bit of salt and saute for several minutes. 

 

  • Using food processor pulse carrots and parsnips to make small chunks and add to the pot. Saute for several minutes. 

 

  • Pulse tomatoes to make small chunks and add to the pot. Saute for about 10 minutes.

 

  • Rinse lentils and add to the pot.

 

  • Add bay leaf, 6 cups of water and bring to a boil.

 

  • Cover the pot and simmer over low heat for about 30 minutes or until lentils are cooked. 

 

  • Add chopped parsley, salt, and pepper to taste and serve with shaved Parmigiano-Reggiano cheese on top. 

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