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Lentil Soup
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tablespoons olive oil
large onions, cubed
teaspoon minced garlic
carrots, diced
stalks celery, diced
1/2 cups crushed tomatoes
1/2 cups lentils − soaked, rinsed and drained
/2 teaspoon salt
/2 teaspoon ground black pepper
/4 cup white wine
bay leaves
cups chicken stock
sprig fresh parsley, chopped
/2 teaspoon paprika
/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes,
chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then
add the wine and bring the mixture to a boil. Slowly reduce the heat
and cook for 1 hour on low to medium heat; or until the lentils are
tender. Sprinkle the soup with parsley and Parmesan before serving.
Lentil Soup
11
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