Rosemary Lentil Vegetable Soup Recipes

ROSEMARY LENTILS

Steps:

• Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.

ROSEMARY LENTIL VEGETABLE SOUP

Steps:

• Heat oil over medium-high flame in large pot.
• When the oil is heated, add onions and saute until translucent.
• Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
• Add remaining ingredients, except for spinach.
• Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
• Add spinach and cook for 5 more minutes.
• Adjust salt to taste.
• Allow to sit for 15 minutes before serving.

LENTIL VEGETABLE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.