Friday, December 28, 2012

Mom's Lentil Soup

Whenever I come home, I have a pretty lengthy menu of meals I ask my mom to prepare. Usually, it's her Baked Mac and Cheese. She made it for Christmas Eve, so that was taken care of. Though, if we had it twice in one week, I wouldn't be mad.

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


Here's what you need:

2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced (or about 10-12 baby carrots)
2 celery stalks, diced
1/2 teaspoon minced garlic (or 2 gloves fresh garlic, diced fine)
1 (14.5 oz) can petite cut diced tomatoes
12 cups low salt and fat free chicken broth
1 pound lentils, rinsed and checked for rocks
1 pound cut spaghetti
Salt and pepper to taste
Grated Pecorino Romano cheese and crusty bread, for serving

Here's what you do:

In a large stock pot, heat the olive oil over medium heat.  Add the onions, carrots, and celery. Season with salt and pepper. Cook for about 8 minutes, stirring occasionally.

Add the can of tomatoes (juice included) and stir to combine. Cook for 8 more minutes until thickened.

Stir in the lentils. Be sure the lentils are coated evenly in the tomato/veggie mixture.

Add the chicken broth and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for about an hour. Adjust seasonings. If storing overnight, allow the soup to cool and cover with a tight fitting lid before placing in the refrigerator. Heat the soup through on low until hot and steamy.

In the meantime, cook the cut spaghetti according to package directions. Drain and place 2 scoops in each soup bowl.

Top with 2 generous ladle-fulls of soup. Sprinkle with cheese. Serve immediately.

Now, my grandpa likes to put a few squirts of ketchup in his lentils. PLEASE DON'T DO THIS. It makes us all want to throw up. Seriously, this soup is so good--it doesn't need to be doused in condiments!

Enjoy!

1 comment:

  1. I was telling Jessica that if you want to give your soup a little zip use Del Monte Petite diced tomatoes with jalapenos. Also you do not have to use just cut spaghetti - any small pasta is good and this soup is also delicious with rice in it. Enjoy! :)

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