Lentil and Tomato Soup
Today I am sharing a healthy lentil soup recipe inspired by Giada DeLaurentis and Deb at Kahakai Kitchen. It's been chilly here with morning temps greeting us at 37 F / 3 C. A hot lunch was planned and I had just about everything in the pantry and fridge.
Except carrots. Once again, I found myself out of carrots. I guess I use way more than I thought because, how can anybody be out of carrots? This turned out pretty well with a little bit of extra onion and celery to replace the bulk of the carrot.
As this is an adaption of both Giada DeLaurentis and Deb's recipes so I will direct you to this link HERE. It looks good and it is good.
Here is a snap of our lunch topped with fresh Parmesan cheese.
It was easy to prepare and a nice warming bowl of comfort on a chilly day. We had it with a grilled cheese one day and that was quite satisfying.
Lentil and Tomato Soup
2 TB olive oil
1 large onion, diced
3 celery stalks, chopped
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 can of lentils, drained
2 cups or so of chicken broth
A few sprinkles of dried thyme
2/3 cup ditalani pasta
lots of shredded Parmesan
salt and pepper to taste
Heat the olive oil and then add onions, garlic and celery. Cook until veggies are softened.
Add lentils and tomatoes, mix well. Add the broth, more if you like it soupier. Add thyme, salt, pepper and pasta. Let that simmer for about 20 minutes. Serve with fresh grated Parmesan. Rolls or grilled cheese go well with this meal.
To make it vegetarian use vegetable broth instead of chicken broth.
Just FYI - the measurements are approximate as I usually free pour/add spices or herbs, pasta too.
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