Recipe: Italian Lentil Soup

ITALIAN LENTIL SOUP

1 ounce dried mushrooms
1 cup hot water
1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 large carrot, finely chopped
1 1/2 cups lentils
1 cup tomatoes, peeled and chopped
1/2 cup dry red wine
6 1/2 cups water
1/2 teaspoon crushed dried thyme
1 bay leaf
1 1/2 teaspoons salt
1 cup vermicelli or thin spaghetti, broken in 2-inch pieces
1/4 cup chopped fresh parsley
fresh ground black pepper (to taste)
6 tablespoons grated Parmesan cheese (for serving)

Put the dried mushrooms in a bowl, cover with 1 cup hot water and set aside 30 minutes. Stir the mushrooms occasionally for even soaking. When soft, drain mushrooms, reserving the liquid. Chop mushrooms coarsely and set aside.

In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic and carrot; saute 10 minutes. (Add a couple of tablespoons water if the vegetables become too dry.)

Add the mushroom soaking liquid, mushrooms, lentils, tomatoes, red wine, water, thyme and bay leaf. Bring to a boil, cover and reduce the heat to medium-low. Simmer the soup 30 minutes, stirring occasionally.

Stir in the salt and pasta. Cover and continue cooking 15 minutes, stirring occasionally.

Stir in the parsley. Add pepper to taste and top each serving with Parmesan cheese.

Servings: 6
Source: Seattle Times, January 8, 1997

---

MORE RECIPES:

Lentil Soup Recipes