LENTIL SOUP ITALIANO

LENTIL SOUP ITALIANO image

Yield 6

Number Of Ingredients 17

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Ingredients

6 cup water
2 cups brown lentils, picked over and rinsed
1 tablespoon olive oil
1 large onion, peeled and coarsely chopped
2 large cloves garlic, peeled and minced
4 ribs celery, cut into 1-inch slices
2 large carrots, chunked
1/4 pound mushroom, sliced
2 bay leaves
1 teaspoon dried thyme or marjoram
3/4 teaspoon dried oregano
Pinch crushed red pepper flakes
3 tablespoons Tomato paste or 2 large tomatoes, coarsely chopped
1 to 2 tablespoons balsamic vinegar
Sea salt to taste
Garnish
1/4 cup finely minced parsley or watercress

Steps:

1. Combine all ingredients except tomato paste, vinegar, and salt in the cooker. 2. Bring to the boil, reduce heat and simmer, covered, until the lentils are tender, 35 to 40 minutes. 3. Remove the bay leaves. Dissolve the tomato paste (if using) in cup of the soup and stir this mixture back into the pot. Alternatively, add the tomatoes. Stir in enough vinegar to perk up the flavors. Add salt to taste, if needed. Simmer for 2 to 3 minutes. Transfer soup to a serving bowl and garnish with parsley or watercress.

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