Lentil, Celery and Tomato Minestrone Recipe

Name: Lentil, Celery and Tomato Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed; 1 onion, halved; A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf, and a Parmesan rind; 1 1/2 quarts water; 1 tablespoon extra virgin olive oil; 1 medium carrot, diced; 3 celery stalks, diced; 2 garlic cloves, minced; Salt, preferably kosher salt, to taste; 1 28-ounce can chopped tomatoes, with liquid; Pinch of sugar; 2 tablespoons tomato paste; 1/4 cup chopped fresh parsley; Very thinly sliced celery, from the inner heart, for garnish; Freshly grated Parmesan cheese for serving

Servings: persons

1 cup lentils, rinsed
1 onion, halved
A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf, and a Parmesan rind
1 1/2 quarts water
1 tablespoon extra virgin olive oil
1 medium carrot, diced
3 celery stalks, diced
2 garlic cloves, minced
Salt, preferably kosher salt, to taste
1 28-ounce can chopped tomatoes, with liquid
Pinch of sugar
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
Very thinly sliced celery, from the inner heart, for garnish
Freshly grated Parmesan cheese for serving

1
Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil.
2
Reduce the heat, add salt to taste, cover and simmer 30 minutes.
3
Chop the remaining onion.
4
Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery.
5
Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt.
6
Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar.
7
Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.
8
Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil.
9
Reduce the heat, cover, and simmer 30 minutes.
10
Taste and adjust seasonings.
11
Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup lentils, rinsed, 1 onion, halved, A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf, and a Parmesan rind, 1 1/2 quarts water, and more.

Yes, Lentil, Celery and Tomato Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil, Celery and Tomato Minestrone

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