The following recipe, which isn't my own, was made using ingredients I had on hand. The only thing I had to buy was the Parmesan rind, which was inexpensive.
It was easy to make and it tasted good. It was more like a stew, though. Very thick. I added another cup of water and that helped a little bit. Not sure why it was so thick, since I followed the directions to the letter. The picture in the original recipe shows a thinner soup.
If you don't eat pasta as a post-op, just scoop around it. I don't eat pasta anymore, so that's what I did.
Parmesan Lentil Soup
Serves 6
Recipe by Carlene Thomas, RDN, LD (Link to recipe)
Adapted from The Best Vegetarian Recipes by Martha Rose Shulman
Ingredients
1 tablespoon olive oil
1 small white onion, chopped
3 carrots, chopped into rounds
4 garlic cloves, minced
1 14-ounce can tomatoes with juice, seeded and chopped (or 2 cups chopped fresh tomatoes)
4 cups chicken stock
4 cups water
1½ cup lentils
1 chunk Parmesan rind
1 bay leaf
Salt
Black pepper
½ cup small pasta
Garnishes: lemon thyme, grated Parmesan (optional, I didn't use the thyme)
Directions
- Over medium heat in a large pot, add onion, carrot and garlic with oil. Cook and stir until everything is tender for about five minutes.
- Add in tomatoes, turn heat to medium and bring to a simmer for 20 minutes.
- Stir in the lentils with chicken stock and water. Bring to a boil.
- Add Parmesan rind and bay leaf and reduce heat, cover and simmer for 30 minutes.
- Add salt and cook for another 15 to 30 minutes or until the lentils are tender.
- Add pasta and cook until pasta is done.
- Top with more cheese, black pepper, salt and lemon thyme. (Optional)
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