Grammie's Lentil Soup
Leftovers (if you have any) always taste even better the next day. Sometimes I make it the day before for this reason.
- 1 c
- dried brown lentils
- 1/4 c
- olive oil
- 1 large
- onion - chopped
- celery stalks - chopped
- carrots - chopped
- 9 c
- chicken broth - fresh or canned
- leaves of fresh sage (or 1/4 ts. dried sage)
- 1 sprig(s)
- fresh thyme (or 1/4 ts. dried thyme)
- salt and pepper to taste
- 1 c
How to Make Grammie's Lentil Soup
- 1If you have the time - soak the lentils for about 4 hours - if not, just skip this step - but I would rinse them well.
- 2In a large dutch oven or other heavy pan, heat the olive oil. Add the onions to the oil and lightly salt them. Saute for about 2-3 minutes until softened. Stir in the celery and carrots and saute for about 5 minutes, stirring frequently. Push the veggies aside and place the herbs in the oil - and let them saute for about 30 seconds.
- 3Add the (drained) lentils and stir well to coat them in the oil.
- 4Pour in the broth cover the pan and bring to a boil. Then bring to a low simmer (still covered) and heat for about 1 hour (not boiling - just a real low simmer). Taste for seasoning - add salt and pepper to taste. At this point I add the pastina, turn the heat off, and just let it sit for about 20 minutes or until the pastina is cooked. I sometimes add soup mac, I cook this separately and add just before serving - this prevents the macaroni from getting too inflated.