Three White Coats
Lentil soup
INGREDIENTS
(4-6 servings)
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onion (1)
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leek (1)
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garlic (4 or more cloves)
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parsnip (3)
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carrot (5)
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tomato (1 jar or 4-5 fresh)
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bay leaf (1)
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red lentil (3/4 cup)
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parsley (1-2 tablespoons)
METHOD
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In a food processor pulse onion, leek and garlic. In a large pot, heat olive oil over medium heat and add the onion mixture. Add a little bit of salt and saute for several minutes.
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Using food processor pulse carrots and parsnips to make small chunks and add to the pot. Saute for several minutes.
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Pulse tomatoes to make small chunks and add to the pot. Saute for about 10 minutes.
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Rinse lentils and add to the pot.
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Add bay leaf, 6 cups of water and bring to a boil.
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Cover the pot and simmer over low heat for about 30 minutes or until lentils are cooked.
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Add chopped parsley, salt, and pepper to taste and serve with shaved Parmigiano-Reggiano cheese on top.