Italian Lentil Soup

I wanted to make something substantial involving lentils… and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn’t even complain that it didn’t have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread.

Step: 1

Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.

Step: 2

Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.

Step: 3

Remove soup from heat and let sit for 30 minutes, covered.

Per Serving: 217 calories; protein 11.8g; carbohydrates 36.8g; fat 3.1g; cholesterol 0.3mg; sodium 894.6mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.