Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and pick out any debris.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until softened.
4. Add the carrots and celery and sauté for a few more minutes.
5. Add the dried thyme, dried oregano, and bay leaf and stir to combine.
6. Add the vegetable broth, diced tomatoes, and lentils to the pot.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils are tender.
8. Remove the bay leaf and use an immersion blender to blend the soup until it reaches your desired consistency. (Alternatively, you can transfer the soup to a blender and blend in batches.)
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories per serving: 200
Fat: 3g
Carbohydrates: 34g
Protein: 12g
Fiber: 14g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Add cooked sausage or bacon for a meatier version.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- To save time, you can use canned lentils instead of dried lentils.
- If you don't have an immersion blender, you can use a potato masher to mash some of the lentils for a thicker consistency.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro, croutons, grated Parmesan cheese.
Pairings:
Crusty bread, salad, roasted vegetables.
Suggested side dishes:
Grilled cheese sandwich, garlic bread, Caesar salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the lentils are still hard after 30-40 minutes of cooking, add more broth or water and continue cooking until tender.
Food safety advice:
- Make sure to rinse the lentils thoroughly before using them.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.
Food history:
Belmonte Lentil Soup is a classic Italian dish that has been enjoyed for centuries. Lentils are a staple in Italian cuisine, and this soup is a hearty and comforting way to enjoy them.
Flavor profiles:
Savory, earthy, slightly tangy.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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