Tubettini Lentil Soup Recipes

BEEFY LENTIL SOUP

Steps:

• Brown ground chuck in a 6-quart kettle at medium heat for 5 minutes.
• Stir in remaining ingredients.
• Cook on high heat until mixture comes to a boil for ten minutes. Reduce heat to low and simmer about 90 minutes or until lentils are tender.
• Crock pot: Use ingredients listed, but reduce beef broth and water to 1 cup of each. Put in crock pot and cook on low for 6 to 8 hours or until lentils are tender.

TUBETTI AND UMBRIAN LENTIL SOUP

Steps:

• heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
• Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
• Add 4 cups water, lentils, pepper to taste and half of the parsley.
• Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
• About 5 minutes before serving, add the pasta and the remaining parsley.
• Cook at a low simmer, until the pasta is al dente.

LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.