Friday, February 9, 2007

Italian Lentil Soup

1 Spanish onion, chopped
1 large clove garlic, chopped
3 stalks celery, sliced
2 medium carrots, thinly sliced
2 tablespoons olive oil
1 cup dried lentils, rinsed
4 cups water or Vegetable Stock
1 teaspoon dried rosemary
1 bay leaf
1 15 oz. can chopped tomatoes
salt and pepper to taste

In a soup pot, saute onion, celery, garlic and carrots in oil until onion is soft, about 5 minutes. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer for 30-40 minutes, or until lentils are soft. Remove bay leaf . Season to taste with salt and pepper. Puree half and serve.

Servings: 6 | Cooking Time: 30 minutes - one hour
Author: Polly Pitchford, Full Spectrum Health™"

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