ITALIAN LENTIL SOUP #italian #soup #vegan #breakfast #vegetarian

The formula for this rich and generous Italian Lentil Soup requires next to no time, through and through, and it exploits lentils delectable condition of delicacy. This is an unassuming soup made with the most modest of fixings.

This healthy Italian Lentil Soup can be made in less than 60 minutes, yet it improves as days pass by in light of the fact that it continues retaining its few flavors, basil, oregano, dill, and particularly the kind of a decent olive oil.

A sound sprinkle of crisp olive oil added just before serving adds to the lavishness in flavor. The effortlessness of this soup requires no topping, yet I for one want to embellish this soup with croutes, crisp parsley, sautéed mushrooms and a sprinkling of newly ground Parmesan cheddar.

This post is a re-post of an a lot prior post which is one of my family's preferred soup plans. I needed to refresh the formula with a couple of changes and a couple of new photographs.

Also try our recipe : Broccoli Alfredo Tortellini #broccoli #vegan #vegetarian #tortellini #breakfast

INGREDIENTS

•  6 cups chicken broth
•  1-1/2 cups water
•  1/2 cup white wine or sherry
•  1 cup crushed tomatoes (canned)
•  1 cup green or brown lentils (rinsed and stones and debris discarded)
•  4 tablespoons extra-virgin olive oil
•  1 large yellow onion,  chopped
•  3 large stalks celery, chopped
•  2 large carrots, chopped
•  2-3 small red potatoes, cut into small chunks
•  2-3 cloves garlic, finely minced
•  2 tablespoons fresh parsley, coarsely chopped
•  1 tablespoon dried basil
•  1 teaspoon dried oregano
•  1 teaspoon dried dill
•  1/2 teaspoon freshly ground black pepper
•  sea salt to taste

INSTRUCTIONS

1. Heat oil in a large pot. Add the onions, celery and carrots and sauté for approximately 7 minutes until tender and the onions are golden in color.
2. Add the garlic and sauté for another minute.
3. Add the wine and let simmer for just a minute.
4. Add the chicken broth, water, and tomatoes, potatoes and lentils.
5. Add the parsley, basil, oregano, dill, and freshly ground black pepper.
6. Cover the pot and simmer for approximately 40 minutes or until the lentils are tender.
7. Ladle the soup into bowls and garnish with cheese croutés and sautéed mushrooms.
8. An extra drizzle of olive oil is nice to add as well.

Source : bit.ly/2lGmqLg

Read more our recipe : SPINACH RICOTTA STUFFED PEPPERS #vegetarian #delicious #vegan #easy #dinner