by Jenny Brizzi, Wellness Buyer
Directions
Heat olive oil in soup pot over medium heat. Add chopped onion, carrot, celery, and crushed red pepper flakes if using. Cook and stir until softened and lightly golden, about 10 to 15 minutes.
Add garlic and cook and stir 2 to 3 minutes more. Add lentils and cook and stir 1 to 2 minutes more. Add broth, bay leaf, and salt and pepper to taste.
Bring to a boil, then quickly lower to a simmer. Simmer about 40 minutes or until lentils are tender, stirring occasionally. Add parsley and optional pasta, season to taste, remove bay leaf and serve.
Ingredients
2 tbsp extra virgin Olive Oil
(optional) Crushed Red Pepper Flakes
1 medium Onion, chopped
1 medium Carrot, chopped
1 stalk Celery, chopped
1-2 cloves Garlic, chopped
11⁄2 cups Brown Lentils, rinsed
6 cups Vegetable Stock
1 Bay Leaf
Salt and freshly ground Black Pepper to taste
2 tbsp fresh Italian Parsley, chopped
(optional) soup pasta such as Ditalini, cooked