Italian-Style Lentil Soup
Serve this satisfying main-dish soup—that's high in vitamin A—with slices of crispy garlic bread and a tossed salad.
2 tablespoons extra virgin olive oil
2 1/4 cups chopped onion (2 medium)
1 cup sliced celery (about 2 large ribs)
1/2 cup chopped carrot (1 medium)
5 1/4 cups water
1 cup dry lentils
1 (6-ounce) can Italian tomato paste
1/2 cup dry red wine or water
1/4 cup fresh flat-leaf parsley or 2 teaspoons dried parsley
3 teaspoons beef base or bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Freshly grated Parmesan cheese for accompaniment
- Heat olive oil in large saucepan over medium-high heat. Add onion, celery, and carrot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
- Stir in water, lentils, tomato paste, wine, parsley, beef base, salt, and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 40 to 45 minutes or until lentils are tender.
- Ladle soup into bowls; sprinkle with Parmesan just before serving.
Makes 6 servings.