Lentil Bean Soup

Approximate cooking time: 1 hour

Serves 4

Ingredients:

1 lbs dried lentils (approximately 1 1/4 cups)
1 onion, chopped
3 large carrots, peeled and chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 (28-oz can) diced tomatoes
14 cups low-salt beef or vegetable broth (use Pacific Natural’s or other gluten free brand)
1 tsp dried thyme
1 1/2 cups gluten free elbow pasta (try Tinkiyada brand)
1 cup shredded Parmesan or Mozzarella cheese, optional for topping
2 tbsp olive oil, plus extra for drizzling
salt and pepper, to taste

Directions:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery salt, and pepper and saute until all the vegetables are tender, about 5 to 6 minutes. Add the garlic and saute 1 to 2 minutes more. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 5 minutes.
Add the lentils and mix to coat. Add 10 cups of the broth and stir. Add the thyme and bring to a boil over high heat.
Cover and simmer over low heat until the lentils are almost tender, about 40 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the cheese, drizzle with olive oil, and serve.

Photo Credit: IMG Trends

Enter your email address to get the free cheat sheet.

0 Shares