Michael’s Italian Lentil Soup
INGREDIENTS
2 cups dried lentils (rinsed)
6 cups chicken broth
1 sweet onion diced
6 carrots diced
8 stalks of celery diced
4 cloves of garlic minced
1 large russet potato peeled and diced
28 oz san marzano tomatoes crushed
3 oz tomato paste
1/2 cup white wine
1 bay leaf
Salt and pepper to taste
Pinch of dried oregano
DIRECTIONS
Heat the EVOO in a large heavy-bottomed pot.
Add onion, carrots, potatoes, and celery.
Sauté for about 8 minutes until softened.
Add the garlic and sauté for 2 more minutes until fragrant.
Season vegetables with salt and pepper.
Stir in the tomato paste.
Cook for 5 minutes, stirring constantly, until it turns a deep brick red
Deglaze the pot with white wine, scraping the bottom for any brown bits, before adding chicken stock and crushed tomatoes.
Add lentils, oregano, bay leaf, salt, and pepper and bring to a boil.
Reduce the heat to a simmer and cooked covered for 45 minutes until lentils are tender.
Remove the bay leaf and taste for seasoning, adding more as needed.
Serve with chopped parsley for garnish and a drizzle of Kefi Life EVOO.
This recipe comes to us from Michael Spano, aka @ChefBoySpano — Check out his page for more delicious recipes & videos!
