lentil soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 large onions, cubed
• 1 teaspoon minced garlic
• 3 carrots, diced
• 2 stalks celery, diced
• 3 1/2 cups crushed tomatoes
• 1 1/2 cups lentils - soaked, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup white
• 2 bay leaves
• 7 cups chicken stock
• 1 sprig fresh parsley, chopped
• 1/2 teaspoon paprika
• 1/2 cup grated parmesan cheese

Recipe

• 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 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.