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Wyoming Valley Lentil Soup




Source of Recipe


Colavita


List of Ingredients




2 tablespoons extra-virgin olive oil, plus some for drizzling
2 cups lentils, washed and drained
10 cups water
1 ham hock, split
1 bay leaf
1/8 teaspoon crushed red pepper flakes
1 large onion, minced
3 garlic cloves, minced
6 plum tomatoes, peeled, seeded, and chopped
2 carrots, peeled and chopped
2 celery, stalks, chopped
1 teaspoon freshly ground black pepper
salt
1/2 - 1 cup freshly grated swiss cheese


Recipe



Bring water to boil.
Add lentils, ham hock and bay leaf. Reduce heat and simmer for about 3 hours. Remove ham hock (if desired, remove meat from bone, chop, and add to soup just before serving).
In a separate saucepan, heat olive oil with crushed red pepper for two minutes. Add onions and garlic, and saute until onions are translucent (about 4 minutes). Add tomatoes, carrots, and celery. Saute for an additional 10 minutes.
Add sauteed vegetables and black pepper to lentils, and simmer for another hour, adding more water if the soup is too thick. Add salt to taste. Sprinkle freshly grated Swiss cheese and a half teaspoon of olive oil drizzled over each serving.