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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cup | lentils | 2 | large | Onion, chopped | 3 | large (7-1/4 | Carrots | 2 | stalks large (11 | celery | 1 | teaspoon | garlic minced | 28 | ounces | diced tomatoes (28 oz can) | 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper | 6 | fliud ounces | white wine | 8 | cups | chicken stock, low salted | 1 | sprigs | parsley, chopped | 1/2 | teaspoon | Paprika | 2 | leaves | bay leaf |
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Steps
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Sequence
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Step
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| | 1 | In Large stockpot, saute the onions in oil until they are glossy. Stir in garlic paprika, celery, carrots, and saute for 10 minutes | | 2 | Once the vegetables have sauteed for 10 minutes, stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. | | 3 | Sprinkle the soup with parsley and Parmesan. (Optional) |
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