Nonna’s Lentil Soup (GF with vegan option)
I find with the explosion of food blogs, cooking shows, food network etc… everyone is trying to outdo the next person with their creativity and wacky combinations. Its fun, its exciting, but it also gets away from the enjoyment of those simple comforting foods.
So, scoop in to the earthy potatoes and lentils. My nonna used to always have a pot of something simmering on the stove, be it bean soup (pasta e fagioli), broth (brodo), or the perfect tomato sauce, always ready for dipping into little white porcelain bowls with blue diamonds at the bottom. Home.
- 1 stalk celery (if you ever grow your own, use it. its so much stronger and flavourful than the store bought stuff. Otherwise, just use a bunch of the leafy parts for the soup for better flavour)
- 1 carrot
- 1-2 cloves garlic, crushed
- 1/2 an onion, chopped (optional)
- 8 cups water and 2 beef boullion cubes, or 4 cups beef broth and 4 cups water, or 8 cups chicken broth, or 4 cubes vegetable bouillon for a vegan option
- 2/3 cup lentils
- 1/2 cup rice
- 1-2 potatoes peeled and cubed
- 1 spoonful tomato sauce or 1/2 spoonful paste (if desired)
- salt and pepper to taste
- Put the potatoes, garlic, and onion in an empty pot with a spoonful of olive oil on medium heat. Cook till onions are translucent or potatoes slightly softened.
- Add the celery, carrot, tomato and liquid.
- Bring to a boil, then add the lentils and simmer for 20 min.
- Add the rice, simmer for 20 min.
- Before seving, test for saltiness (if you didn’t use bouillon cubes, you’ll probably need more salt). Remove the carrot and celery.
Note: For the BEST flavour hit ever, squeeze some fresh lemon juice over your bowl before digging in. It just adds a level of complexity to the soup that is terrific…