OLIVE GARDEN LENTIL STEW
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. Times listed do not include soaking time for dried lentils.
Provided by Member 610488
Categories Lentil
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak lentils for 2 hours in cool water. Drain.
- Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
- Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).
- Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.
Nutrition Facts : Calories 749.5, Fat 31.3, SaturatedFat 4.7, Cholesterol 7.2, Sodium 436.1, Carbohydrate 82.1, Fiber 36.1, Sugar 8.5, Protein 36.2
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