Gabriellas Lentil Soup 237 Food

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

ITALIAN LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat.
• Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
• Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
• Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
• Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
• Next, add in the broth and bay leaf.
• Bring to a boil for a few minutes and then lower the heat to a simmer.
• Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
• Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
• If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
• When ready to serve, remove the bay leaf.
• Ladle into serving bowls and drizzle on some olive oil.
• Add in red pepper flakes, if using.
• SLOW COOKER DIRECTIONS:
• Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
• Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
• Stir in the kale during the last hour of cooking.
• Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
• Serve warm, garnished with optional toppings if desired.

LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

GABRIELLA'S LENTIL SOUP

Steps:

• In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
• Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
• Sprinkle the soup with parsley and Parmesan before serving.

GABRIELLA'S LENTIL SOUP [237]

Steps:

• In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. Sprinkle the soup with parsley and Parmesan (optional) before serving.