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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Plain and simple, but delicious! Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
1 cup carrot, sliced |
3 large garlic cloves, chopped |
1 lb lentils, rinsed |
6 cups chicken broth |
1 teaspoon dried thyme |
2 bay leaves |
salt & fresh ground pepper, to taste |
grated romano cheese |
Directions:
1. Heat olive oil.
2. Saute onions, carrots, and garlic over low heat (do not brown garlic), until tender, approximately 15-20 minutes.
3. Add the lentils and mix w/vegetables.
4. Add the chicken stock, thyme, bay leaves and pepper. (no salt until later).
5. Bring to a boil, reduce the heat to a simmer and cover.
6. Simmer for 45-60 minutes until the lentils are very tender. May need a bit more chicken stock, if too thick.
7. Remove bay leaf, taste and add salt if needed.
8. At this point you may want to puree half of the soup to create more of a creamy texture. I prefer to keep them the way they are.
9. Serve with hot and crunchy French bread and a sprinkling of grated Romano cheese!
10. Enjoy!
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