Thursday, October 11, 2012
A warming dish to start off the cool Fall season, Minestrone with Lentils is my kind of chicken soup for the soul... flavorful, comforting, perfect for vegetarians, hearty enough to make a full meal that will warm up both your kitchen and stomach and just plain good.
Minestrone with Lentils
3 TBLS Olive oil
1 onion, chopped
2 carrots, peeled and diced small
2 stalks celery, chopped
3 small zucchini, sliced
3 garlic cloves, minced
1/8 cup red wine
3 cups chopped tomatoes
2 plum tomatoes, diced
4 cups vegetable broth
3 cups water
2 cups lentils
3/4 cup orzo
1/4 cup chopped parsley
1 sprig fresh rosemary
1 TBLS fresh summer savory. minced
1 bay leaf
sea salt and ground pepper -- to taste
Heat the olive oil in a large, heavy-bottomed pot over medium-high flame.
Add the onion, carrot, celery and garlic and saute until the onion is transculent, 5 to 6 minutes.
Add the wine and chopped tomatoes and cook, stirring occasionally, for another 3 to 4 minutes.
Then add the remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer covered for 45 to 60 minutes, or until the lentils are cooked through but not falling apart, but if some do that's okay--they'll just thicken the soup a bit more.
Adjust seasoning, sprinkle a generous amount of grated cheese and serve with a garden and plenty of crusty bread. Enjoy!