Recipe Report: Italian Lentil Soup


Fall is just around the corner and everyone should know how to make a hearty soup. They are easy to make and you can personalize them with almost anything in your kitchen. We are making this one with carrots, celery, onions, and garlic, but you can add green beans or bell peppers for some extra snap and color! And leftovers are great the next day!

This recipe is not only healthy, it's delicious! Low in sodium, but high in flavor? Absolutely!

2 tablespoons olive oil
1 small onion, chopped
1 1/2 carrots, peeled and chopped
1 celery stalk, chopped
2 garlic cloves, chopped
Dry white wine - OPTIONAL
Salt & pepper
2 1/2 cups crushed tomatoes
1 cup lentils, rinsed and drained
4 cups vegetable broth (low sodium OPTIONAL)
4 cups chicken broth (low sodium OPTIONAL)
4 fresh thyme sprigs
1/2 - 1 cup dried pasta, portioned to preference
1 cup shredded Parmesan

Make the soup:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, and salt and pepper to taste. Add dry white wine - we used a GENEROUS dash - and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes. Simmer until the juices evaporate a little, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broths and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Serve this soup topped with Parmesan. We hope you love it as much as we do!

Eat well.

Culinary Systems Inc

Windermare, Florida 34786


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