Lentil Soup (RECIPE)

Lentil Soup (RECIPE)

Ingredients

• ¼ teaspoon crushed red pepper
• 1 medium onion, halved and cut into thin slices (1/2 cup)
• 2 tablespoons extra virgin olive oil (use Kasandrinos)
• 3 garlic cloves, cut into thin slices
• ¾ teaspoon salt
• 1 cup dry white wine
• ¾ cup dried lentils
• 1 pound green beans, stems snapped off
• 1 pint cherry tomatoes
• 2 cups chicken or vegetable broth
• 2 ounces Parmesan cheese, finely shredded (optional)
• ½ cup fresh basil, shredded or torn

Instructions

• 1.Preheat the oven to 350°F. In a 6-quart Dutch oven, heat oil over medium-high heat until shimmering. Add crushed red pepper; cook, stirring constantly, about 30 seconds. Add onion, garlic and salt; stir to combine. Carefully add wine. Boil gently, uncovered, until reduced by half, about 5 minutes.

• 2. ​Add lentils, green beans, tomatoes and broth. Bring to a boil, cover, and place in the oven. Cook until the lentils are tender, about 50 minutes. Serve drizzled with additional olive oil and topped with cheese (if desired) and basil.
  
  
  

Enjoy!!

Servings : 4
Ready in : 1 hour 10 Minutes
Course : Dinner, Lunch, Main Dish

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