Ingredients
- 1 cup red lentils
- 1 bay leaf
- 1 clove garlic
- 8 ounces whole onion or 7 ounces ready-cut chopped onion (1 2/3 cups)
- 2 teaspoons olive oil
- 4 ounces peeled carrots or 4 ounces ready-cut chopped carrots (1 1/3 cups)
- 2 ribs celery or 4 ounces ready-cut celery ( 3/4 cup)
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- ¼ teaspoon hot pepper flakes
- 1 cup no-salt-added canned chopped tomatoes
- 1 tablespoon distilled white vinegar
- 1 ounce Parmigiano Reggiano (about 6 tablespoons coarsely grated)
- 2 slices crusty Italian or French bread
- ¼ teaspoon salt
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
563 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 89 grams carbohydrates; 17 grams dietary fiber; 13 grams sugars; 33 grams protein; 9 milligrams cholesterol; 779 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Combine lentils and bay leaf with 5 cups water, and bring to a boil, partly covered. Cook lentils at a simmer until soft, 10 to 12 minutes; watch carefully so that they do not boil over.
- With food processor running, put garlic through feed tube to mince.
- Chop whole onion by pulsing in food processor.
- In a nonstick skillet, heat oil until it is very hot. Add onion and garlic, and reduce heat to medium-high. Saute until onion begins to brown and soften.
- Slice whole carrots in food processor; slice celery in food processor. Add carrots and celery to onions, and continue cooking until vegetables begin to soften.
- Add rosemary, hot pepper flakes, tomatoes and vinegar, and continue cooking at a simmer while you finish preparing the rest of the meal.
- Grate cheese and sprinkle on bread slices. Toast or broil in toaster oven until cheese melts.
- When lentils are cooked, drain, reserving cooking liquid. Discard bay leaf. Puree half of the lentils in the food processor. (You may need a little of the cooking liquid to puree.) Add the pureed lentils and the whole lentils to the tomato mixture, along with enough of the cooking liquid to make a thick soup. Heat through, and season with salt and pepper. Serve soup with bread
25 minutes
Dining and Cooking