Post by braided-rug on Jan 24, 2008 10:43:33 GMT 10
I came across this soup.
Rustic Italian Lentil Soup
Serves 4
* 1 cup brown or green lentils
* 2 Tablespoons olive oil
* 3 strips of bacon, small dice or one ½” slice of pancetta
* 1 medium onion, small dice
* 2 celery stalks small dice
* 2 carrots small dice
* 2 cloves of garlic, minced
* ½ tsp dried thyme
* 2 sprigs fresh rosemary
* 2 bay leaves
* 14 oz can chopped Italian style tomatoes
* 8 cups vegetable stock
* 1 pound of fresh spinach leaves (optional)
* salt and black pepper to taste
* extra virgin olive oil to taste
1. Rinse the lentils in cold running water.
2. Heat the olive oil in a heavy saucepan. When oil is hot cook the bacon or pancetta until browned then add the onion and cook until softened. Add the celery, carrots, garlic, thyme, rosemary, bay leaves and lentils. Thoroughly coat the vegetables with the olive oil and cook over low heat for two minutes.
3. Add the tomatoes and stock, turn up the heat and bring the soup to a boil. After it comes to a boil lower the heat and partially cover the pot. Simmer the lentil soup for about 1 hour or until lentils are tender. Fresh spinach leaves can be added at this point. Cook spinach until leaves are just wilted but still green.
4. Before serving remove the bay leaves and the rosemary stems and season to taste with salt and pepper. Serve with grated Pecorino or Romano cheese with a drizzle of extra virgin olive oil on top of each serving.
From: www.gardenandhearth.com/Italian-Cooking/Lentil-Soup.htm
We had a lovely lentil soup last night, will try to post it.
Other soups I love have been posted in the soup section.
www.hearthandhome.proboards44.com/index.cgi?action=display&board=soup&thread=1140586469&page=1
www.hearthandhome.proboards44.com/index.cgi?action=display&board=soup&thread=1140576123&page=1
Rustic Italian Lentil Soup
Serves 4
* 1 cup brown or green lentils
* 2 Tablespoons olive oil
* 3 strips of bacon, small dice or one ½” slice of pancetta
* 1 medium onion, small dice
* 2 celery stalks small dice
* 2 carrots small dice
* 2 cloves of garlic, minced
* ½ tsp dried thyme
* 2 sprigs fresh rosemary
* 2 bay leaves
* 14 oz can chopped Italian style tomatoes
* 8 cups vegetable stock
* 1 pound of fresh spinach leaves (optional)
* salt and black pepper to taste
* extra virgin olive oil to taste
1. Rinse the lentils in cold running water.
2. Heat the olive oil in a heavy saucepan. When oil is hot cook the bacon or pancetta until browned then add the onion and cook until softened. Add the celery, carrots, garlic, thyme, rosemary, bay leaves and lentils. Thoroughly coat the vegetables with the olive oil and cook over low heat for two minutes.
3. Add the tomatoes and stock, turn up the heat and bring the soup to a boil. After it comes to a boil lower the heat and partially cover the pot. Simmer the lentil soup for about 1 hour or until lentils are tender. Fresh spinach leaves can be added at this point. Cook spinach until leaves are just wilted but still green.
4. Before serving remove the bay leaves and the rosemary stems and season to taste with salt and pepper. Serve with grated Pecorino or Romano cheese with a drizzle of extra virgin olive oil on top of each serving.
From: www.gardenandhearth.com/Italian-Cooking/Lentil-Soup.htm
We had a lovely lentil soup last night, will try to post it.
Other soups I love have been posted in the soup section.
www.hearthandhome.proboards44.com/index.cgi?action=display&board=soup&thread=1140586469&page=1
www.hearthandhome.proboards44.com/index.cgi?action=display&board=soup&thread=1140576123&page=1