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 potluck with rave reviews.
- 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
- Rinse and drain lentils.
- In a medium soup pot combine all ingredients, including the liquid in the tomatoes.
- Bring to a boil, reduce heat, cover and let simmer for 50 minutes until lentils and vegetables are tender.
- Stir now and then.
- Season with salt and pepper to your taste.
This soup freezes well!