Just recently I spent a week in Florida with my family. I sure did a lot of cooking (cooking is an expression of love for me. I love to cook for my family, so every trip I take or every time they visit I find myself in the kitchen... a lot).
We focused on healthy dishes and my mom shared her recipe for lentil soup. Keep in mind, my moms recipes come in code. So, I took her 'dash of this' and 'a little of that' and translated it into a recipe. Then of course I put a little TSRI spin on it and came up with the most amazing lentil soup with fabulous Italian flair.
The lentils, tomatoes and vegetable broth help to make this a hearty dish even with no meat. The red pepper flakes do not give this dish heat, just depth of flavor. I love it so much, I will be eating it for dinner all week. Enjoy!
With love from our kitchen table to yours! XO
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Italian Lentil Soup
makes 12 cups - serves 6
1 pound baby carrots, sliced
1 medium onion, chopped
8 garlic cloves, pressed
6 cups low sodium vegetable broth
10 tablespoons tomato paste (or a 6 ounce can)
1 (14.5 ounce) can diced tomatoes
½ cup dried red lentils, rinsed
½ cup dried green lentils, rinsed
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
¼ cup chopped fresh basil leaves
2 tablespoons chopped fresh rosemary
In a 12 quart stock pot, heat oil over medium heat. Add onions and cook until translucent. Add garlic and carrots, cook until garlic is aromatic (about 2 minutes). Add vegetable broth, tomato paste, diced tomatoes, lentils, red pepper, salt and black pepper.
Cover and bring to a boil. Reduce heat to simmer for 30 minutes. Add parsley, basil, rosemary and stir to combine.
Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com