BVR: Lentil Minestrone

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* Exported from MasterCook Mac *

 

Lentil Minestrone

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 72

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra virgin olive oil

1 small onion -- chopped

1 small carrot -- minced

- (about 1/2 cup)

1/2 cup minced celery

4 large garlic cloves -- mince or pressed

14 ounce canned tomatoes with juice -- seeded and

chopped

1 1/2 cups lentils -- picked over and

rinsed

8 cups water

a Parmesan rind -- (optional)

a few sprigs each parsley

a few sprigs thyme

1 bay leaf

a few pinches of cayenne pepper -- (to taste)

salt to taste

1/2 cup small pasta

- such as elbow maccheroni

- or small shells or tubetti

- or arborio rice

freshly ground pepper to taste

1/4 cup chopped fresh parsley -- to 1/2 cup; to taste

1/4 cup freshly grated Parmesan

 

From France to Italy to Lebanon to India to Mexico, lentils are

appreciated for their distinctive earthy flavor. Any lentil soup can

be a main dish. This one, with pasta or rice added at the end and

Parmesan sprinkled over each serving, is another Italian minestrone,

or ' " big soup. " The pasta and rice absorb much of the liquid, so the

soup is thick (you can add more water if you want a brothier soup).

Use just enough cayenne to add a little bite.

 

Makes 4 to 6 hearty servings

 

1. Heat the oil over medium-low heat in a heavy soup pot or Dutch

oven, and add the onion, carrot, and celery. Cook, stirring, until

the vegetables are tender, about 5 minutes or a little longer, and

stir in half the garlic. Cook, stirring, just until the garlic smells

fragrant and is beginning to color, about 1 minute, and stir in the

tomatoes. Turn the heat to medium and bring the tomatoes to a simmer.

Cook, stirring often, for about 10 minutes, until the tomatoes have

cooked down somewhat and smell fragrant. Stir in the lentils and 8

cups water and bring to a boil.

 

2. Meanwhile tie the Parmesan rind, parsley and thyme sprigs and the

bay leaf together with kitchen twine, or tie in a piece of

cheesecloth. Add to the soup. Add the cayenne, reduce the heat, cover

and simmer 30 minutes.

 

3. Add salt, about 2 teaspoons to begin with (you will probably add

more) and the remaining garlic. Simmer another 15 to 30 minutes,

until the lentils are tender and the broth fragrant.

 

4. Add pepper, and stir in the pasta or rice. Continue to simmer

another 10 to 15 minutes, until the pasta or rice is cooked through.

 

5. Taste. Is there enough salt? Garlic? Adjust seasonings, and remove

the Parmesan rind bundle. Stir in the parsley. Serve, topping each

bowlful with a generous sprinkle of Parmesan cheese.

 

Advance preparation: The soup is even better if it's made a day ahead

of time; but don't add the rice or pasta until shortly before

serving. It will keep for 5 days in the refrigerator, and for 3 to 4

months in the freezer.

 

 

 

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Per serving (excluding unknown items): 302 Calories; 4g Fat (12%

calories from fat); 21g Protein; 48g Carbohydrate; 0mg Cholesterol;

32mg Sodium

Food Exchanges: 3 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat

 

 

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