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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This was my Grandma's Recipe and a hearty, healty favorite. Great to get you through those chilly winter days. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, chopped |
2 cups onions, chopped |
2 cups carrots, chopped |
1/2 cup celery, chopped |
8 cups chicken stock (can use broth, i like kitchen basic's chicken stock) |
2 cups dried lentils, rinsed and drained |
14 1/2 ounces whole tomatoes with juice, can |
1/4 cup italian parsley, fresh chopped |
1 cup acini di pepe pasta, cooked |
Directions:
1. Heat oil in stock pot.
2. Sweat garlic, onions, carrots and celery about 20 minutes.
3. Add broth and heat until boiling.
4. Stir in rinsed lentils and bring to boiling again.
5. Stir in tomatoes, squeezing through sieve and parsley.
6. Cook on low two hours, stirring occassionally.
7. Just before finishing add ancini di pepe.
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