You are not alone if the words “lentil soup” don’t exactly make you start salivating. Honestly, I decided make Giada’s Lentil soup because every magazine I’ve picked up in the last month has had some feature on the stupid things and how they revolutionize your health. So I felt obligated. Giada’s recipe had over 500 RAVE reviews, which made me a little more hopeful. And honestly, it was delicious. Not “delicious,” like, healthy/delicious. Reeeally, good! I am happy to pass this along. A few notes. She calls for “a pound bag, or 1 1/4 c cup of lentils.” Well I don’t know if bags are sized differently in Italy or California or wherever Giada is making up her lentils, but here in NC a pound bag is more like THREE 1/4 cup lentils. I only used 1 1/4 c. and it was PLENTY of lentils. I soaked them overnight. One of the reviews said to make sure you give the tomatoes plenty of time to “break down.” I did this. Anyway, I highly recommend this recipe!
Giada’s Lentil Soup
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan (I omited)
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.