Homemade Lentil Soup Recipe

Prepare time: 10 mins
Cook: 45 mins
Ready in: 55 mins

I’m Going To Make Homemade Lentil Soup Recipe.

Ingredients

  • Chopped Up Celery
  • Some Parsley
  • Cloves Of Garlic
  • Tomato Paste
  • Salt
  • Tomato Sauce
  • Cushed Tomato
  • Pepper
  • Olive Oil
  • Lentils

Directions

1

You’ll need some chopped up celery some parsley. I got a couple cloves of garlic. You want to make sure you leave them whole and any tomato products you have on hand. I’ve got some crushed tomato paste tomato sauce here but tomato sauce tomato puree chopped tomatoes leftover marinara sauce any tomato product will work. You also need some olive oil and then later on. You’ll need some salt, and pepper. You don’t need any salt, and pepper right now that’s it it’s so incredibly simple, and easy. You’ll need a big pot now it’s really hard for me to tell you how much water you need because it really depends on the pot you’re using but for this amount of lentils which is about 10 ounces of lentils. I just filled this big soup pot about two-thirds of the way up with water and I have that over medium heat.

2

I’m going to add my lentils, and now to that we are going to add everything else except for the pasta. You’ll need your cloves of garlic which will be we’ll take out later so that’s why you leave them whole and you’ll need your parsley, and your celery, and your tomato product. Now this is ridiculously simple, and you think to yourself how good can this possibly be but trust me when I tell you all these ingredients together create match and if you are free grow up in Italy especially well I can’t say that this is how they make in northern Italy but I can tell you that in Napoli this is how we make lentil soup because this is my Nona’s recipe we need a couple tablespoons of olive oil as well. If you are Italian grew up in southern Italy in Naples and you know that this is the only lentil soup we eat now.

3

I do have make tons of different mental recipes using different kinds of lentils but when it comes to Italian lentil soup my Nonna’s lentil soup this is it and it’s also we used to call a cushy Nevada because it’s very cheap to me considering. You’re using dry lentils but Islam was like rich tasting foods to me because it just tastes like home enough chatting bring this up to a boil turn the heat down to about meaty below let it simmer for a good hour and a half or so or until the lentils are really soft. Then we’ll add in our next ingredient my lentils have been cooking for about an hour and a half now you can see that it’s you know the reduce a lot of the water has evaporated and it’s gotten a lot thicker. Now you need to remember that this soup is not meant to be really liquidy kind of stupid it’s really thick an incredibly good and now.

4

We’re going to season it now you never ever want to salt any dried beans before they are fully cooked because there’s a little skin on the dry beans you know the dry lentils as well and if you salt them when they are so you know dry and they’re not cooked yet it the salt prevents the skin from ever going really soft. It always tastes a little bit tough so you want to make sure you season it now after you’ve cooked in now that it’s at this point. We’ve added our salt let’s add a good amount of black pepper and you always want to add a good amount of black pepper.

5

Now I’m going to add in my past I’m a little clunky yeah little tiny shells and I’m going to let this cook for about ten minutes or until the pasta is cooked all the way through I’m actually going to fish this one out as well about ten minutes or until the pastas cooked all the way through and then we are to serve how easy and simple is last and it is one of the most comforting with delicious things you can eat and eat this is my kind of food like really her real home food is what speaks to me and this is one of the very very best but about nine minutes my pasta is pretty much fully cooked. Now just make sure you constantly stir this because it does stick to the bottom of your pot and so you want to make sure you give this a good stir right from the bottom every couple minutes.

6

So, now one of the most important parts about this in my Nona does this every time she make lentils hajjali any kind of soup that stick like this turn it off lid on five to ten minutes minimum five minutes maximum ten minutes lid on. Let us sit and then we’re ready to serve it oh I look at that see what happens when you let it sit for ten minutes covered at most ten minutes minimum five look at that beautiful if this is fossil intiki this is what I grew up on and I just throws my thrills me to bits and pieces. I’m just going to serve myself.

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