It might be June, but New England weather always brings us a November chill at random. This lentil soup recipe is a favorite of my mothers. That's right, I dug into the family recipe box to share it with you. (For you Julianne) Enjoy!
Ingredients:
3 carrots (chopped)
2 sticks of Celery (chopped)
1 onion (chopped)
2 cloves of garlic (minced)
1 lb of green lentils
11 cups of liquid: half chicken broth, half water
(I usually do 6 cups broth, 5 cups water)
15oz. can of diced tomatoes
fresh thyme
salt, pepper to taste
olive oil
grated parmesean cheese
Directions:
saute mirapoix (carrots, celery & onion) in olive oil
throw garlic in
add tomato, cook down for 5-6 min
add lentils
add liquid
throw thyme in during last 30min
salt and pepper to taste
cover and let cook for 1 hour.
When served, drizzle olive oil and sprinkle parmesean cheese
DELISH :) enjoy!
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