Italian Lentil Soup

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Just recently I spent a week in Florida with my family.  I sure did a lot of cooking (cooking is an expression of love for me.  I love to cook for my family, so every trip I take or every time they visit I find myself in the kitchen...  a lot). 

We focused on healthy dishes and my mom shared her recipe for lentil soup.  Keep in mind, my moms recipes come in code.  So, I took her 'dash of this' and 'a little of that' and translated it into a recipe.  Then of course I put a little TSRI spin on it and came up with the most amazing lentil soup with fabulous Italian flair.

The lentils, tomatoes and vegetable broth help to make this a hearty dish even with no meat.  The red pepper flakes do not give this dish heat, just depth of flavor.  I love it so much, I will be eating it for dinner all week.  Enjoy!

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Italian Lentil Soup
makes 12 cups - serves 6

1 pound baby carrots, sliced
1 medium onion, chopped
8 garlic cloves, pressed
6 cups low sodium vegetable broth
10 tablespoons tomato paste (or a 6 ounce can)
1 (14.5 ounce) can diced tomatoes
½ cup dried red lentils, rinsed
½ cup dried green lentils, rinsed
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
¼ cup chopped fresh basil leaves
2 tablespoons chopped fresh rosemary

In a 12 quart stock pot, heat oil over medium heat.  Add onions and cook until translucent.  Add garlic and carrots, cook until garlic is aromatic (about 2 minutes).  Add vegetable broth, tomato paste, diced tomatoes, lentils, red pepper, salt and black pepper.

Cover and bring to a boil.  Reduce heat to simmer for 30 minutes.  Add parsley, basil, rosemary and stir to combine.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com