Monday, October 8, 2012

Italian Lentil Soup


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!

Dinner's Ready!
 
With love from our kitchen table to yours!  XO

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Check out these fabulous soups and stews to warm you up and get you in an Autumn kinda mood!  Click on the image or the link and a new window will open.


Hearty Pasta Fagioli - a traditional Italian dish so thick you can stand a spoon up in the pot.  On your table in 30 minutes!



Fall comfort food vegetarian style. Easy Tortellini and Vegetable Soup is so thick and delicious, you can just about eat it with a fork.

Ever wonder How to Make 'Meaty' Vegetable Broth?  This special  ingredient really makes the broth more rich and hearty. 

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

5 comments:

  1. We have been eating all kinds of beans this year...love new recipes, thanks for sharing!

    ReplyDelete
  2. This looks delicious and hearty. Perfect with beans and the fall

    ReplyDelete
  3. Oh yes, my kinda soup, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

    ReplyDelete
  4. I love a hearty soup in the fall. This looks delicious!

    ReplyDelete
  5. The highs yesterday were about 50 and it was rainy too. We've had soup for dinner two nights in a row and tonight is a good candidate for #3. I like this lentil soup.

    ReplyDelete

If you really like a post, please Facebook, Tweet, Stumble and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover