Italian Lentil Soup Tasty Recipes

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Italian Lentil Soup

"I wanted to make something substantial involving lentils... and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn't even complain that it didn't have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread."

Ingredients :

• 1 tablespoon olive oil
• 4 carrots, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 medium onion, cut into large chunks
• 1 tablespoon minced garlic
• 1 cup dry lentils
• 4 cups water
• 2 (15 ounce) cans Italian-style diced tomatoes
• 3 cubes chicken bouillon
• 1 bay leaf
• 1/2 cup small pasta
• 1 medium zucchini, cut into large chunks
• 1 medium yellow squash, cut into large chunks
• 1 teaspoon dried basil, or to taste
• 1/2 teaspoon dried oregano, or to taste
• ground black pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H20M

• Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
• Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.
• Remove soup from heat and let sit for 30 minutes, covered.

Notes :

• I used chicken broth/boullion, but for a vegetarian meal, use vegetable broth.

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