This is the lentil soup recipe that I use when I make soup for Annalise. She loves it! Personally, if I were making it for me, I would add more salt (but we really like our salt in my house). Also, this is a very thick soup, almost a stew.
INGREDIENTS
1/4 cup extra virgin olive oil
1 cup onion, chopped
2 garlic cloves, minced
3 quarts water
1 bag (16 oz) dried lentils, rinsed
1 cup chopped carrots
1 cup chopped celery
1 cup green beans, cut into 1" pieces
1/2 cup pastina
1 Tbsp salt
1/4 tsp pepper
INSTRUCTIONS
Heat oil in a large pot over medium-high heat. Add onion and garlic. Saute for 2 minutes.
Add water and lentils. Bring to a boil and cover. Cook for 25 minutes, stirring occasionally.
Place 1/4 cup of lentil mixture in a blender or food processor and puree. Add mixture back to pot and return to a boil. Add carrots, celery, green beans, pastina, salt, and pepper. Cover and cook an additional 8 minutes, stirring occasionally.
The firmness of the carrots, celery, and green beans will tell you whether soup is done.
