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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Please use red lentils as they make the golden color and adjust to your taste . Warm and comforting also yummy in the tummy. An Italian tradition for New Years...brings luck or so they say. But good in any snow storm or just use any excuse. Ingredients:
3 tablespoons olive oil |
6 celery stalks, cut into 1/2-inch pieces |
3 carrots, peeled and cut into 1/2-inch pieces |
2 onions, chopped |
1 pound dried red lentils |
1/4 cup long-grain white rice |
12 cups water |
1 tablespoon lemon pepper |
1 tablespoon seasoned salt |
2 teaspoons salt, plus more to taste |
1 1/2 teaspoons ground black pepper, plus more to taste |
1/2 teaspoon ground cumin (optional) |
1/4 cup fresh lemon juice |
italian parsley sprigs, for garnish. |
Directions:
1. Heat the oil in a very large stockpot over medium-high heat.
2. Add the celery, carrots, and onions.
3. Saute until the onions are light caramel color, about 10 minutes.
4. Stir in the lentils and rice and the water.
5. Cover and bring to a boil over high heat, about 20 minutes.
6. Reduce the heat to medium-low.
7. Cover and simmer until the lentils are very soft, stirring occasionally, about 25 minutes.
8. Stir in the lemon pepper, seasoned salt, salt, black pepper, and cumin.
9. Simmer uncovered until the flavors blend, the lentils have fallen apart, and the mixture thickens slightly, stirring occasionally, about 20 minutes.
10. Stir in the lemon juice.
11. Season the soup to taste with more salt and pepper, if desired.
12. Ladle the soup into bowls. Garnish with Italian parsley sprigs and serve.
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