Lentil Soup
By
Laura Ashley
@laura0703
1
★★★★★ 1 vote5
Ingredients
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1 qtwater, add more if necessary
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1 cdry brown lentils
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1 Tbspchicken or vegetable base
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1 Tbspchopped garlic, jarred is fine
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1 cditalini or elbow pasta, uncooked
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MILD FINISH
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2 Tbspbutter
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4 Tbspromano cheese, grated
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SPICY FINISH
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4 Tbspolive oil
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1/2 tspcayenne pepper, to taste
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1 tspadditional chopped garlic
How to Make Lentil Soup
- Place water, lentils, chicken or vegetable base and chopped garlic in a medium covered pot and bring to a boil. Lower heat to a slow simmer and cook covered until lentils are soft. If you need to add water to maintain the "soupyness" do so as necessary.
- When lentils are almost soft, in a separate pot, boil pasta until "al dente" (to the tooth). Drain pasta and combine with the cooked lentils and broth. Stir to combine.
- MILD FINISH: Add butter and cheese to the soup, stirring until butter is melted and cheese is mixed in. Our kids (and me, as a kid) always want to add a few extra shakes of cheese to their bowls.
- SPICY FINISH: On medium heat, warm olive oil in a small pan. Add garlic and cayenne pepper. Swirl the pan a few times during cooking to keep the garlic and pepper from scorching. When garlic is lightly toasted and pepper sinks to the bottom, pour into soup pot. It will make a satisfying sizzling when poured in. Take a ladle full of soup and add back to oiled pan to get any bits left behind and return it to the soup pot. Stir and enjoy!