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The Cheap And Easy Soup I Make Every Week In The Fall
recipe by Sip and Feast (@SipandFeast)
Ingredients:
- 1 cup brown lentils (or green for a peppery taste)
- 8 ounces crushed plum tomatoes
- 3 ounces tomato paste
- 2 medium celery ribs
- 2 medium carrots
- 1 medium onion
- 8 ounces baby spinach
- 8 cups water or chicken/beef stock
- Dried oregano
- Parmigiano-Reggiano rinds
- Extra virgin olive oil
- Kosher salt
- Black pepper
Steps:
1
Go over the ingredients for Italian lentil soup and prepare your mise en place.
2
Sort through your lentils to remove any bad pieces or rocks, and give them a rinse. Set aside 1 cup of brown lentils, or green if you prefer a peppery taste.
3
Prepare 8 ounces of crushed plum tomatoes by hand and set aside 3 ounces of tomato paste.
4
Dice two medium celery ribs, two medium carrots, and one medium onion for the sofrito base. Keep 8 ounces of baby spinach on hand to add at the end.
5
Measure about 8 cups of water or stock, and prepare dried oregano and Parmigiano-Reggiano rinds for extra flavor.
6
In a Dutch oven or heavy pot, heat the pot to medium-low, add olive oil to coat, and sauté the onions, carrots, and celery until soft, about 10-12 minutes.
7
Add tomato paste to the sautéed vegetables and fry for about 5 minutes until the paste is slightly caramelized. Incorporate the lentils and crushed tomatoes, and cook briefly.
8
Add 8 cups of water or stock to the pot, deglazing any caramelization from the bottom. Add dried oregano and kosher salt, then bring to a boil before reducing to a simmer for about 40 minutes.
9
Check the lentils for tenderness after about 40 minutes, and adjust seasoning with salt and pepper if needed.
10
Stir in baby spinach until wilted. Optionally, remove Parmigiano rinds or use as garnish. Serve hot and adjust with more water if soup is too thick.