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    Italian Lentil Soup


    Source of Recipe


    Emma Kranz

    List of Ingredients




    1 Tbs. olive oil
    1/2 onion, chopped
    1 cup sliced carrots
    ½ cup sliced celery
    2 cloves garlic, chopped fine
    1 cup dry white wine
    4 cups chicken stock
    ½ of a small head cabbage, cut into 1” pieces
    1 cup dry lentils, rinsed and drained
    1 qt. tomatoes, chopped
    1 Tbs. Italian seasoning
    Salt and pepper to taste.

    Recipe



    In a large saucepan cook carrots, celery, onion, garlic, salt and pepper in hot olive oil until onions are caramelized. Deglaze the pan with the wine and let cook down a few minutes. Stir in remaining ingredients. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until lentils are soft.

 

 

 

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