Lentils are common in Italian cuisine. They belong to the legume family and are a good source of protein, fiber, and essential vitamins and minerals. So the point I am trying to make is that they are healthy for you, but they are also delicious and versatile. They come in many varieties and are used in many cuisines, such as Indian, Ethiopian, Egyptian, and Asian to name a few. Soup is not the only way to serve lentils. They can be made to a drier consistency with warm, aromatic spices such as cumin, cardamom, paprika, and turmeric, which turn them into the perfect side dish.
We like to eat this soup all year round. Give it a try!
2 – carrots
1 – medium onion
2 – stalks celery
2 – garlic cloves
1 1/4 – cups lentils
32 – oz. chicken stock
2 – dried bay leaves
3/4 – tsp. salt
1/4 – tsp. black pepper
Pinch of red pepper flake (optional)
2 – cups water
In a medium sized pot, start by making the soffritto with the carrots, onion, and celery (click on link for instructions). Also add the whole cloves of garlic to the pot with the soffritto to sauté. Place the lentils into a wire mesh sieve and rinse with cold water. Let drain, and once the soffritto is ready, after about 10 minutes, add the lentils and red pepper flake. Mix to combine, then add the chicken stock, bay leaves, salt, black pepper and water.
Bring the soup to a boil, then lower flame to a simmer and let cook about 45 minutes or until the lentils are soft.