Snapguide
STEPS
INGREDIENTS
Chop up your carrot, celery and onion

Chop up your carrot, celery and onion

For a smoother soup, keep the dice fine

For a smoother soup, keep the dice fine

Don't forget the garlic, not pictured here

Don't forget the garlic, not pictured here

Soften the vegetables in a heavy bottom stock pot with a few tablespoons of extra virgin olive oil

Soften the vegetables in a heavy bottom stock pot with a few tablespoons of extra virgin olive oil

Season with salt and pepper while saut\u00e9ing for 5-8 minutes

Season with salt and pepper while sautéing for 5-8 minutes

I like the San Marzano stuff, any canned tomato will do

I like the San Marzano stuff, any canned tomato will do

Stir in tomatoes with their juices and simmer ten minutes to reduce and break down slightly

Stir in tomatoes with their juices and simmer ten minutes to reduce and break down slightly

I put a parmiggiano rind in all my soups, trust me

I put a parmiggiano rind in all my soups, trust me

Add the lentils and mix to coat

Add the lentils and mix to coat

Add 11 cups of chicken stock, low sodium if you prefer and don't want to be burdened with salting it later

Add 11 cups of chicken stock, low sodium if you prefer and don't want to be burdened with salting it later

Add the thyme sprigs and cheese rind. Bring to a boil, lower heat and cover. Simmer for 30 minutes.

Add the thyme sprigs and cheese rind. Bring to a boil, lower heat and cover. Simmer for 30 minutes.

Add pasta, lower or remove from heat early to prevent over cooking the noodle. Re season to taste.

Add pasta, lower or remove from heat early to prevent over cooking the noodle. Re season to taste.

Shred fresh parmiggiano, drizzle some extra virgin olive oil and enjoy.

  • 1.0lb Lentils
  • 2.0 Carrots
  • 2.0 Celery stalks
  • 1.0 Onion
  • 1.0 Can tomatoes (14 oz)
  • 11.0c Chicken broth
  • 1.0c Parmiggiano (grated)
  • 6.0 Fresh thyme sprigs
  • 0.0c Dried pasta
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • 2.0 Garlic cloves