I made this for tonight’s dinner, and it tasted really good!
Here’s the recipe!
4 organic carrots (roughly chopped)
3 stalks of organic celery (roughly chopped)
2 onions (roughly chopped)
16 ounces of dried lentils (washed)
28 ounce can of plum tomatoes
4 cups of water
5 cups of homemade chicken broth
1 teaspoon of dried oregano
sea salt, pepper
grated pecorino romano (optional)
Place the vegetables in a large pot with some olive oil, and cook until onions are translucent. Add in lentils, water, and broth. Bring to a steady boil for 15-30 minutes. Next, add the plum tomatoes and try to break them up in the pot with a spoon. Simmer for 15 minutes. Add in the oregano, sea salt, and pepper. Let finish cooking for 5-10 minutes. Top with grated pecorino romano if desired.
Sautéing vegetables in olive oil
Lentil soup is finished!