Italian Lentil Soup

Lentil soup always makes for such a hearty meatless meal, and the leftovers only get better with time!

Italian Lentil Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced fine
• 4 carrots, peeled and diced fine
• 2 stalks celery, diced fine
• 3 cloves garlic, minced
• 1 1/2 cups dry lentils
• 14 oz petite diced tomatoes, with their juices
• 8 cups chicken stock
• 4in parmesan rind 
• 1 bay leaf
• 1/2 tsp garlic powder

Heat the oil in the bottom of a large pot over medium heat. Add the onions, carrots, and celery. Sautee until the onions are translucent. Add the garlic and cook for another 2 minutes. Add the lentils, tomatoes, and stock. Stir to combine. Add the cheese rind, bay leaf, and garlic powder. Bring to a boil and reduce to simmer. Cook for at least 3 hours before serving. Season to taste with salt and pepper. 

Garnish with grated pecorino romano cheese. 

Serves 4 to 6

Notes from the Chef

-Tracking down a cheese rind will really make all the difference; you can often find them for sale in the deli section of many grocery stores

-With a soup as simple as lentil, I like to use a homemade chicken stock for better depth of flavor