Minestra di Lenticchie (Lentil Soup)

 

Lentils are low in fat, high in protein and fiber and have the advantage of cooking quickly. And unlike beans you don’t have to soak them. These legumes are a common ingredient found in Italian cooking and are very economical. This one-pot wonder is deliciously nutritious and could not be any easier to prepare. This is a hearty meal by itself, more like a stew really, but you could add  Polish or Italian sausage. I added kielbasa (cooked and then sliced) and took it to an Oktoberfest pot-luck with rave reviews.

 

 

Ingredients:

  • 1 cup dry lentils
  • 4 cups chicken broth
  • 1 (14 1/2-ounce) can Italian-style tomatoes, diced
  • 1 cup ditalini pasta
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onions, chopped
  • 2 tablespoons parsley, chopped
  • 1 tablespoon dry basil
  • 1 clove garlic, minced
  • Season with salt and pepper to taste
  1. Rinse and drain lentils.
  2. In a medium soup pot combine all ingredients, including the liquid in the tomatoes.
  3. Bring to a boil, reduce heat, cover and let simmer for 50 minutes until lentils and vegetables are tender.
  4. Stir now and then.
  5. Season with salt and pepper to your taste.

This soup freezes well!

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