Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving
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, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper to the pot.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
6. If desired, use an immersion blender to puree some of the soup for a creamier texture.
7. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Per serving (based on 4 servings):
- Calories: 253
- Fat: 7g
- Carbohydrates: 36g
- Fiber: 16g
- Protein: 14g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have dried thyme, you can use dried oregano or basil instead.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use canned lentils instead of dried lentils to save time.
- Add cooked sausage or bacon for a meatier soup.
Tips and tricks:
- Be sure to rinse the lentils thoroughly before cooking.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- This soup can be made ahead of time and reheated for an easy meal.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 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 grated Parmesan cheese on top.
Garnishes:
Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the lentils are not tender after 40 minutes, continue to simmer until they are cooked through.
Food safety advice:
- Be sure to cook the lentils thoroughly to avoid foodborne illness.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
Lentil soup is a traditional dish in many cultures, including Italian cuisine. This recipe is inspired by the flavors of Modena, a city in northern Italy known for its balsamic vinegar and Parmesan cheese.
Flavor profiles:
This soup is savory and comforting, with a slightly sweet and tangy flavor from the tomatoes and Parmesan cheese.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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Region: Italian