Preface: Made first on 9/21/13. Anticipated that it would be like the soup Mary had the night before at Carrabas Italian Restaurant. If we had added sausage like the dish at Carrabas then it would have been very close to the same. Instead, we added diced ham and that was good. Also used a pound of brown lintels and that was 2C; i.e. 25% more. Therefore increased all other ingredients some.
This recipe was inspired by the one by Gabriella at AllRecipes.cpm
- 2 tablespoons olive oil
- 2 large onions, cubed
- 3-4 tbsp minced garlic
- 3 carrots, diced
- 2 stalks celery, diced
- 3 1/2 cups crushed tomatoes [used 2 cans of diced tomatoes with 2C lintels]
- 1 1/2 cups lentils – soaked, rinsed, and drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup white wine
- 2 bay leaves
- 7 cups chicken stock
- 1 sprig fresh parsley, chopped
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.