Lentil Soup

Name: Lentil Soup
Ingredients: 1 cup dried lentils; 3 carrots, peeled and sliced; 3 stalks celery, sliced; 4 cloves garlic, left whole; 1 onion, finely chopped; 3 cups chicken stock; 3 cups water; 2 tablespoons extra virgin olive oil; 1/2 lb farfalle pasta; salt and pepper, to taste; romano cheese

11 ingredients

8 steps

Ingredients

1 cup dried lentils
3 carrots, peeled and sliced
3 stalks celery, sliced
4 cloves garlic, left whole
1 onion, finely chopped
3 cups chicken stock
3 cups water
2 tablespoons extra virgin olive oil
1/2 lb farfalle pasta
salt and pepper, to taste
romano cheese

Directions

1

Rinse dry lentils.
2

In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
3

Bring to boil, then reduce to a simmer.
4

Cover and let cook for approximately one hour.
5

In separate pot, boil farfalle pasta.
6

When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
7

Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
8

Sprinkle grated Romano cheese on top and enjoy.