Even if it’s still warm in Florida, the sun rises later, the sunset is earlier and as my friend MaryCarmen says it’s time for dishes to be eaten with a spoon!
For a week, since I found it in Food Network, I had this lentil soup in mind.
What a nice surprise. It tastes like Italy.
Not at all like my lentil soup bistro style. Or my lentil soup with chorizo. Or my lentil soup with cilantro. But it has a place in the same Olympus.
The secret of such delicacy, besides the sofrito with tomatoes, it’s first fresh thyme and then Parmesan cheese.
The recipe calls for vegetable or chicken broth. I made it with water.
Food Network’s recipe is more like a minestrone with pasta. But since I eat pasta every other day, I skipped the pasta and the result is just perfect.
Lentil Soup with Parmesan Cheese | Ingredients for 6-8 portions
2 tablespoons olive oil
3 garlic cloves minced
1 medium onion, chopped
2 celery stalks chopped
2 carrots, peeled and chopped
1 pound of tomatoes chopped
Coarse sea salt
Freshly ground black pepper
1 pound of lentils
2 quarts of water
4-6 sprigs of fresh thyme
Shredded Parmesan Cheese (I used Parmigiano Reggiano)
In a deep saucepan over medium heat, sauté the garlic and onion with olive oil, until wilted, about 5 minutes. Add the celery and carrots and cook until vegetables are tender, 5 to 8 minutes. Add tomatoes with their juice. Simmer, stirring constantly, until juices almost evaporate and the tomatoes crumble, about 10 minutes. In a pot over medium heat add the water, lentils, and thyme. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes until lentils are tender. Check the salt. Serve with Parmesan cheese.
To print the recipe click here.
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