My mom also makes a bunch of really delicious soups. Her split pea soup is the only pea soup I will touch, and her mini meatball soup is just yum-tastic. But then, there is her lentil soup.
I LOVE Mom's lentil soup. We just finished consuming 2 huge bowls each, and I realized that I definitely had to share this recipe. It is hearty, heartwarming, and can be made into a vegetarian dish as well!
As you can tell from this weathered recipe print out, this soup has been around the block. She's made little tweaks here and there in an effort to perfect it. The beauty is in the details people!
If you're a regular Gas Stove Girl soup follower, you know where we begin:
Diced onions, carrots, celery, and garlic. Salt and pepper for good measure.
Then a can of petite diced tomatoes are added, for a touch of sweet and sour love.
Lentils are cleaned and checked for rocks, then stirred into the veggie mixture.
|Look at Mom go!|
All good soups need chicken broth (twelve cups, to be exact).
Let this baby simmer away until the lentils are tender. We made the soup the day before and let it rest, covered tight, in the fridge overnight. This made the lentils super (SOUPer) tender and thickened the soup a bit. Just warm it up over low heat when you are ready to serve it.
Oh, and when it comes to serving, it should be over a cut spaghetti pasta. I swear no other pasta would do the trick. If you can't find a cut spaghetti (we used Barilla), feel free to get a box of real spaghetti and break it up yourself!
Alas, when sprinkled with grated Pecorino Romano. you have the perfect meal for a chilly winter night. The lentils are rustic and packed with antioxidants. The soup has just the slightest tang from the tomatoes, and the cheese gives it a salty and nutty edge. Totally yummy. And so simple!
mmMMmmMM....Mom's Lentil Soup, inspired by Giada DeLaurentiis