The Guardian

Wednesday, March 6, 2013

Italian Lentil Soup Di Anna

Tonight I made Lentil Soup and Chicken Cutlets for dinner. I think my mom would be proud of this soup!!! So I have Named it after her!! Lentil Soup is super easy and very quick to make, the lentils cook quit fast. It's a great meal if you are a working mom. The cutlets can also be prepared a day before too. I will post them later. My mother-in Law makes this on New Years Eve. At the crack of midnight you have to have a bowl for a great, happy and healthy New Year!!!! I think the most important ingredient in this soup is the Bay leaf...However its the most dangerous!! Hahaha .... I almost choked on a bay leaf at a restaurant, SO I ALWAYS count the number of Leaves I put in and make sure I always count the same number I pull out, before serving!!!! Here it goes:
1 Package of Lentils (shown above)
1 Sweet onion chopped
3 whole cloves of garlic
2 Medium Carrots Chopped (as shown above)
2 containers of Chicken Broth
1/4 cup chopped fresh parsley
salt and pepper to flavor
4 Bay Leaves
3 Tablespoons of Olive Oil
This is not as complicated as it looks...It's a great dish for starters. Let's begin!! Put your Olive Oil and Garlic in a pot and let it heat until it makes a sizzle sound .Add the onions and carrots and cook until the onions are Translucent. Add the lentils and let them marinate with the mixture for 2 minutes, stir constantly so that they don't stick to the pan. Add one container of the broth, parsley, and bay leaves to the lentils.  Stir occasionally until it looks like the juice has been evaporated and then add the other chicken broth container to the lentils. Add salt and pepper to flavor and check on taste of soup. Serve with crostini's or any toasted flavored bread you may have!!! Enjoy!!!

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