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Ingredients
- 1 large white or yellow onion
- 3 celery stalks, sliced thinly
- 3 carrots, chopped into small pieces
- 1 bag of dried lentils, normally 2 cups
- 3 cloves of garlic, minced
- 6-8 cups of vegetable stock
- 4 cups of water
- 2 tablespoons of olive oil
- 2-3 bay leaves
- ½ tablespoon of thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Lentil Soup
Discover the superpowers of lentils! These tiny beans are a vegetarian's best friend, packed with fiber, protein, and iron. Try our…
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Ingredients
- 8 tbs olive oil, divided
- 3/4 cup small diced cut carrot
- 2/3 cup small diced cut celery
- 3/4 cup small diced cut sweet onion
- 8 cloves garlic, minced, divided
- 2 cans (14.5 ounce each) petite diced tomatoes with green chilies
- 2/3 cup red wine
- 1 cup raw lentils, rinsed
- 4 cups low-sodium vegetable broth, divided
- 20 pitted Kalamata olives, sliced
- 2 tbs balsamic vinegar
- 7 tbs minced fresh basil, divided
- Water for boiling pasta (2 – 3 quarts)
- 12 oz mini penne pasta
- 1/3 cup shredded parmesan cheese
- For Garnish: Additional shredded parmesan cheese and minced fresh basil
Lentil Bolognese over Garlicky Penne
A few months back I shared one of my entries into The National Lentil Festival’s Legendary Lentil Cook-off and thought it…
