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Italian-Style Lentil Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 large stalks celery, sliced
  • 1 medium carrot, chopped
  • 5 1/4 cups water
  • 1 cup dry lentils
  • 1 can (6 ounces) Italian tomato paste
  • 1/2 cup dry red wine or water
  • 1/4 cup chopped fresh parsley or 2 teaspoons dried parsley, crushed
  • 3 MAGGI® Beef Bouillon Cubes
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • Shredded Parmesan cheese (optional)
  1. HEAT olive oil in large saucepan over medium-high heat. Add onions, celery, and carrot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
  2. STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt, and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 40 to 45 minutes or until lentils are tender.
  3. LADLE soup into bowls; sprinkle with cheese just before serving.

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