grammie's lentil soup
(1 rating)
No Image
This is an adaptation of my grandmother's recipe for lentil soup. It tastes the same, just don't know if the ingredients and their amounts are the same. Leftovers (if you have any) always taste even better the next day. Sometimes I make it the day before for this reason.
►
(1 rating)
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For grammie's lentil soup
-
1 cdried brown lentils
-
1/4 colive oil
-
1 lgonion - chopped
-
3-4celery stalks - chopped
-
3-4carrots - chopped
-
9 cchicken broth - fresh or canned
-
1-2leaves of fresh sage (or 1/4 ts. dried sage)
-
1 sprigfresh thyme (or 1/4 ts. dried thyme)
-
salt and pepper to taste
-
1 cpastina
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT