ITALIAN LENTIL SOUP

By Grandmax4

Ingredients

• 1 cup dried lentils
• 2 Tbsp olive oil
• 3/4 cup medium-diced onion
• 3/4 cup medium-diced celery (2 large ribs)
• 1 tsp minced fresh garlic (1 large clove)
• 6 cups vegetable stock [I use Osem powdered]
• 1 can diced tomatoes or crushed tomatoes in puree [I think kids prefer w/puree] -- (14 oz)
• 2 tsp salt
• 1 tsp Dijon mustard [I'm generous]
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp pepper
• 1/4 tsp Worcestershire sauce
• 1 drops Tabasco sauce -- (1 to 2)
• 1 cup cooked chickpeas (optional)
• 1/4 cup freshly grated Parmesan cheese (garnish)

Details

Servings 6

Preparation

Step 1

1. Soak lentils overnight [or less - they're lentils, not chickpeas!] in a large pot with 4 cups cold water.

2. In a large pot over medium-high heat, heat olive oil. When oil is hot, add onion, celery, and garlic. Stir and cook until vegetables are softened and aromatic, but not browned.

3. Add stock, tomatoes, and all seasonings. Drain lentils and add to soup. Bring soup to a boil, then cover pot and reduce heat to a simmer. Allow it to cook for 1 to 1 ½ hours, until lentils are soft. (Cooking time will vary considerably with the age and dryness of the lentils.) Add chickpeas if you like. Taste soup and correct seasoning. Ladle into soup bowls, sprinkle with Parmesan cheese, and serve at once.

2 quarts (6 main-course servings)

Prep overnight, 15 min prep (minus stock), ~2 hours cooking