I have a pot of this wonderfully tasty soup on the stove right now. I can't wait for dinner to get here so that we can have a big bowl with a hunk of bread for sopping up the broth. Yum, I love cold weather and it's food!
This is a repost from February.
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.