Lentil Soup a la Bassano
- 2 carrots thinly sliced
- 1 cup of diced celery
- 8 ounces of crushed or chopped tomatoes
- 3 cloves of garlic
- 1 diced onion
- 1 teaspoon of ground cumin
- 1 teaspoon of crushed red pepper *** leave this out for kids
- black pepper and salt to taste
- 4 cups of water, vegetable broth or chicken broth
- ¾ pound of dry brown or red lentils
- Sauté onion, garlic, carrots and celery in a tablespoon or so of extra virgin olive oil until tender (do not overcook).
- Add all ingredients together and simmer for 45 minutes or more until everything is very tender. You might experiment by adding a little bit of curry powder, masala spice or ginger for a more Indian taste.
- If too thick, add more water. You may also add 1 ounce of olive oil or butter for a richer dish, but this adds calories.
- Mix with cooked tubetti pasta, cooked (and cooled) rice or serve as is.
- If you have the spicy version, serve with a side of plain yogurt.
Recipe by Helping Bodies Heal at https://helpingbodiesheal.com/winter-favorite-part-ii-recipe-included/
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