Lentils are a hearty, economical ingredient when feeding a large family!
(Having five children, I've kinda figured 'economical' out)
So I thought I'd share my Dad's recipe for Lentil Soup.
It's very simple and perfect for a rainy day.
1 small onion, finely minced
2 cloves garlic, minced
1 stalk celery, minced
2 carrots, minced
2 TB butter
1 - 2 TB e.v.o.o.
2 cups Chicken or Beef Stock
2 cups water
2 cups cooked (very al dente) ditalini pasta
1 cup lentils, rinsed
salt and pepper to taste
Saute the carrots, celery, onion, and garlic in the butter and e.v.o.o. until soft. Do not brown. Add in the lentils and coat. Add in the stock and water. Simmer until the lentils are tender (around 30 minutes or so). Stir in the cooked ditalini pasta. Serve hot with a bunch of grated cheese on top! Buon Appetito!
*Variations: If you want more of a minestrone type taste, add in one can of diced tomatoes after having cooked the mirepoix for a bit. Also a bay leaf is a nice touch. Add a whole leaf while simmering.