Zuppa di Lenticche (Lentil Stew): Another penny-pinchers delight

Lentils have a lot of wonderful qualities. One of their main virtues is their heartiness; their texture and nutrient density makes them an excellent meat replacement. Many folks these days are trying to cut back on their meat consumption for a health and/or budget reasons and are finding lentils and other legumes to be great meat alternatives. Most “meat alternatives” are made not only frequently gluten-based but are made out of soy, a very common allergen–making it imperative for health and budgetconscious people with food intolerances to learn how to cook these delicious whole foods.

This recipe is one of my all-times favorites, enjoy!

Ingredients for Zuppa di Lenticche

• Extra Virgin Olive Oil, enough to cover bottom of pan
• 2 cloves garlic, minced
• 1 yellow onion, minced fine
• 2-3 large carrots, minced fine
• 2-3 stalks of celery, minced fine
• 1 lb dried lentils, soaked overnight in warm water + 1 tablespoon vinegar and rinsed
• 1 quart chicken broth + 1-2 c. water
• 1t each dried parsley, oregano, and basil ( can use 1T italian seasoning mixture)
• 1-2 t sea salt
• 1 large can diced tomatoes in their own juice
• 1 splash either red wine vinegar or white wine

Method

1. Heat olive oil over medium heat in a large soup pot, add onions and stir frequently until onion becomes translucent
2. Add carrots and celery to the pot, stir occasionally until the vegetables become slightly soft.
3. Add minced garlic and sauté 1 minute.
4. Add broth, lentils, and seasoning to the pot. Increase heat to medium-high and cover until the broth boils. Reduce heat to low, cover, and let simmer for 20 minutes.

Serve immediately, will taste even better the next day! Will keep in the fridge for 3-4 days flavor will get better every day.