Wednesday, December 4, 2013

Lentil Soup

Here is a hearty vegetable soup to warm up any chilly day.All it takes is 10 minutes from prep to finish. This soup reheats well too,so no worries if you have left overs in case yours is a small family.
Recipe source: Food network
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
11/4 cups  lentils
8 cups low-salt chicken broth/vegetable broth
4 to 6 fresh thyme sprigs
2/3 cup dried orzo pasta
1 cup shredded Parmesan (optional)
Heat the oil in a pressure cooker over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally. Add the lentils and pasta and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat.Put on the weight for your cooker when the steam starts to come and cook for 5 minutes.Switch of the stove  and open the cooker when there is no more pressure.Season with salt and pepper, to taste. Adjust the thickness of the soup to your liking.Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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