Italian Lentil Soup Best Family Recipes

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Italian Lentil Soup

"I desired to make some thing giant involving lentils... And this became certainly scrumptious and colorful. My steak-and- potatoes-lovin' husband idea it become brilliant, and he didn't even bitch that it did not have real meat in it. Garnish with grated Romano or Parmesan cheese and serve with a pleasant crusty homemade bread."

Ingredients :

1 tablespoon olive oil
four carrots, cut into 1-inch portions
3 stalks celery, cut into 1-inch pieces
1 medium onion, reduce into big chunks
1 tablespoon minced garlic
1 cup dry lentils
four cups water
2 (15 ounce) cans Italian-style diced tomatoes
3 cubes bird bouillon
1 bay leaf
1/2 cup small pasta
1 medium zucchini, cut into massive chunks
1 medium yellow squash, reduce into big chunks
1 teaspoon dried basil, or to flavor
half teaspoon dried oregano, or to flavor
ground black pepper to flavor

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H20M

Heat olive oil in a skillet over medium warmth. Saute carrots, celery, onion, and garlic till onion is translucent, about 5 mins.
Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a massive pot on medium warmness. Add carrot combination and lentils. Simmer for approximately 7 minutes. Add pasta and cook for three mins. Add zucchini and squash; prepare dinner till tender but no longer delicate, approximately 5 minutes. Add basil, oregano, and pepper.
Remove soup from heat and permit sit down for 30 minutes, blanketed.

Notes :

I used fowl broth/boullion, however for a vegetarian meal, use vegetable broth.

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