However her lentil soup is simple I had all the ingredients needed and it is super delicious
Lentil Soup
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta, I used tinkyada gf shells
- 1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot
over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and
pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add
the tomatoes with their juices. Simmer until the juices evaporate a little and
the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir.
Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost
tender, about 30 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 Parmesan, drizzle with olive oil, and serve.
Recipe courtesy of Giada De
Laurentiis
