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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Zuppa di Lenticchie. I prefer to use green lentils as they hold their shape and don't get mushy. Ingredients:
5 cups low sodium chicken stock |
1 cup celery, finely chopped |
1/2 cup parsley, finely chopped |
1 cup carrots, finely chopped |
1 cup onions, finely chopped |
4 tbsp extra virgin olive oil |
4 plum tomatoes, seeded and diced |
2 cloves garlic, minced |
1 tsp italian seasoning |
1 1/4 cup dried lentils |
1/4 lb whole wheat elbow macaroni, cooked |
Directions:
1. Sauté the onions, carrot, celery, and garlic in the olive oil until tender, and then add the tomatoes and broth. Bring to a boil and then add the lentils, chopped parsley and seasonings. Reduce the heat to low, and cook until the lentils are tender, about 20 to 30 minutes. Add some freshly ground black pepper. Stir in macaroni and heat through for about a minute, then serve.
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