Prep Time:
15 minutes
Cook Time:
1 hour
Serving Size:
Ingredients
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper
Ingredients
2 lb bag Italian dried lentils
1/2 cup olive oil
2 small yellow onions, minced
2 medium carrots, minced
2 ribs celery, minced
2 cloves fresh garlic, chopped
2 sprigs rosemary, fresh
pinch fresh thyme, chopped
8 cups chicken stock
Sea salt to taste
6 Tbsp plus 1 cup chopped tomatoes
2 Tbsp capers
8 Tbsp extra virgin olive oil
4 Tbsp chopped parsley
8 pinches of ground black pepper
Ingredients
3 lb bag Italian dried lentils
3/4 cup olive oil
3 small yellow onions, minced
3 medium carrots, minced
3 ribs celery, minced
3 cloves fresh garlic, chopped
3 sprigs rosemary, fresh
3 pinches fresh thyme, chopped
12 cups chicken stock
Sea salt to taste
6 Tbsp plus 1 1/2 cup chopped tomatoes
3 Tbsp capers
12 Tbsp extra virgin olive oil
6 Tbsp chopped parsley
12 pinches of ground black pepper
Procedures
- SOAK lentils for 2 hours in cool water. Drain.
- COMBINE extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
- ALLOW soup to stand for 2 hours to combine flavors. (This soup is better the next day!)
- SERVE re-heated soup garnished with chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.