Italian Lentil Soup

Today, a variation on a recipe I found online for a hearty lentil soup that fits the bill perfectly for cold winter days.

In a large pot over medium heat, combine 2 Tbsp butter and 2 Tbsp olive oil. Add the following chopped: 1 medium onion, 2 stalks celery, 2-3 carrots, 3 garlic cloves. Add 1/2  pound ground beef or sausage (omit if veggie) and saute until onions are translucent and meat is cooked – about 8 minutes.

Add 4 chopped tomatoes (or 1 large can) and stir until they break down slightly. Add 1.5 cups dried lentils, 4 sprigs fresh thyme (or 1-2 tsp dried) and 6 cups chicken (or vegetable) broth; bring to simmer and cook for 30 minutes, stirring occasionally. Add salt & pepper to taste, and additional broth if it’s too thick for your liking. Stir in 1 cup dried pasta of choice – macaroni, wheels, spirals, etc. Simmer until pasta is firm but cooked, about 8-10 minutes. Remove thyme sticks. Serve with sprinkle of fresh parmesan on top.

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About wonkydonkey

You want random? You got it. Mostly knitting and gardening, with some home improvements, pets, baking, family, and the occasional bad joke thrown in for good measure. This blog is mine; it is a place where I can insist upon proper grammar or break my own rules and degrade into slang on a whim. Either way, it's still mine. I love the Internet.
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