A Veggie Venture is hosting an event called Soup's On and with very little time left in February I made this lentil soup to contribute. This soup is a staple in our house. I really enjoy how hearty and healthy this meal is. Add a little crusty bread and it makes quite a meal. Here I've added prosciutto and parmesan cheese rind to the original recipe for a more substantial and rich tasting soup.
Adapted from Food Network’s Giada De Laurentiis
2 T olive oil, plus extra for drizzling
1 inch Prosciutto end, cubed
1 medium onion, chopped
4 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½ oz) can diced tomatoes
1 ¼ cups lentils
11 cups chicken broth or water
4 sprigs thyme
Parmesan cheese and rind
Heat the oil in a heavy large pot over medium heat. Add prosciutto and let saute for 1 minute. Add onion, carrots, and celery. Add garlic, salt, and pepper and saute until all the vegetables are slightly tender, about 5 minutes. Add the cheese rind and tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down. Add the lentils and mix to coat. Add the broth or water and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
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