Lentil soup is very easy to make, but you really have to watch the spices. If you do not add enough, it is flavorless and a challenge to get through. And you want to like it, because this recipe makes a LOT of soup! Without a doubt, there will be leftovers–I usually end up freezing some for later. When you do eat the leftovers, you will most likely want to thin the broth with some water. Or, you can keep it thick and add to it, like adding a can of diced tomatoes to about 3 cups of the soup.
Like quite a few of the recipes I’ve posted, this one comes from Teresa Guidice’s Fabulicious! Fast & Fit. I actually posted it a few years ago, but it got deleted. Enjoy!
Rustic Lentil Soup
Makes 10-12 servings
1 pound lentils
1 Tbsp extra virgin olive oil
1 large onion, diced
3 large carrots, diced
2 large celery ribs, diced
2 garlic cloves, chopped
3 large plum tomatoes, seeded and diced (or 1 cup drained canned plum tomatoes, broken up
1 1/2 tsp dried oregano
3 bay leaves
2 cups small shell pasta
salt and freshly group pepper to taste
- Rinse the lentils in the colander and sort through to discard and stones or other items that you don’t want in your soup. Drain them and set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the onions, carrots, celery, and garlic, and cover. Cook, stirring occasionally, until the vegetables have softened (about 6 minutes).
- Add the lentils, tomatoes, oregano, and bay leaves.
- Add 2 1/2 quarts of water. Bring to a boil over high heat and then reduce to medium-low. Cook uncovered, stirring occasionally, until the lentils are tender (about 30 minutes).
- Stir in the pasta and 3 cups of water. Bring the soup to a boil again.
- Season with salt and pepper.
- Reduce the heat to medium-low and simmer, stirring often, until the pasta is tender (about 15 minutes).
- Remove the bay leaves and serve hot.
*If you like a thinner broth, add more water in step 6. If you prefer a ticker broth, stay with the 3 cups.