Sunday, May 26, 2013
Lentils a la Italiana
A little lentil goes a long, long way. This lentil soup is a great choice for a light lunch, a scintillating side or a healthy snack. Can those other pre-packaged pottages.
At a glance
3/4 cup chopped onion
1 clove garlic, minced
1 tbsp. olive oil
2 cups vegetable broth
3/4 cup dried lentils, washed
1 16 oz. can diced tomatoes with juice
1/4-1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1 tbsp. chopped fresh basil, or 1 tsp. dried basil
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1/4 tsp. freshly ground pepper
In a heavy saucepan, sauté the onion and garlic in the olive oil for 5 minutes, until the onion is tender. Add the broth and lentils. Cover and simmer for 30 minutes. Add the tomatoes with their liquid, 1/2-cup water, and the remaining ingredients; simmer over low heat, uncovered, for about 45 minutes, stirring occasionally. Add water if the mixture becomes too dry.