Tuesday, April 27, 2010

Tuscan Lentil Soup

We enjoyed this soup tonight from Sisters Cafe. It wasn't as pretty as the soup pictured on their blog because I used brown lentils instead of green. But it was still tasty, healthy, and filling. And I've been trying to make more meatless meals lately -- so this was perfect. I served the soup with these biscuits.

Recipe from Sisters Cafe

1 pound small French green lentils, rinsed (I used brown -- and just realized I never rinsed them)
7 cups vegetable broth (or chicken broth)
1 bay leaf
2 Tbs extra virgin olive oil
2 cloves garlic, chopped
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 small cup pasta (try whole wheat)
8 oz spinach, chopped
1 14oz can diced tomatoes
1 Tbs chopped fresh parsley
freshly ground black pepper
fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese.

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