Thursday, November 5, 2009

Lentil Minestrone

Here is a great take on a minestone with lentils. It comes from Deborah Madison's Vegetarian Cooking for Everyone, one of my go to books.

Lentil Minestrone
large onion, sliced
2 tbs tomato paste (i didnt have so i used about a 1/2 cup of chopped tomato)
4 cloves garlic, diced
3 carrots, diced
2 - 3 stalks celery, diced
1 cup french green lentils
fresh herbs (i used thyme and bay leaves)
9 cups water or stock
1 bunch greens such as spinach or arugula
2 cups cooked pasta

Saute the onion in oil until lightly browned, about 10 minutes.

Add the remaining vegetables and cook for a few minutes to soften.

Add the lentils, herbs, and liquid. Bring to a boil and simmer partially covered for about 30 minutes until the lentils are cooked. Meanwhile cook the pasta until almost done.

Once the lentils are done, add the pasta and greens, season with salt and pepper and serve with fresh Parmesan.

No comments:

Post a Comment