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
  1. Sauté onion, garlic, carrots and celery in a tablespoon or so of extra virgin olive oil until tender (do not overcook).
  2. 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.
  3. 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.
  4. Mix with cooked tubetti pasta, cooked (and cooled) rice or serve as is.
  5. 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/