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Lentil Vegetable Soup
RECIPE COURTESY OF INA GARTEN
From: The Barefoot Contessa Cookbook
Level: Easy
Total: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 8 to 10 servings
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s 5-Star Lentil Vegetable Soup Barefoot Contessa Food Network
https://youtu.be/MSOx0GpzI6U
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