Nonas Umbrian Lentil Soup Recipes

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NONA'S UMBRIAN LENTIL SOUP



Nona's Umbrian Lentil Soup image

Make and share this Nona's Umbrian Lentil Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 garlic cloves, minced
3 medium carrots, coarsely chopped
6 stalks celery, with leaves, coarsely chopped
2 teaspoons dried sage (or 2 whole fresh sage leaves, finely chopped)
1 (14 1/2 ounce) can chopped plum tomatoes, drained
2 cups brown lentils
6 cups vegetable broth
salt
fresh ground black pepper

Steps:

  • Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
  • Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
  • Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
  • Stir in the lentils and broth.
  • Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
  • Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
  • Season with salt and pepper before serving.

Nutrition Facts : Calories 245.2, Fat 5.8, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 35.6, Fiber 16.7, Sugar 4.6, Protein 13.5

TUBETTI AND UMBRIAN LENTIL SOUP



Tubetti and Umbrian Lentil Soup image

Make and share this Tubetti and Umbrian Lentil Soup recipe from Food.com.

Provided by dicentra

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 onion, coarsely chopped
2 celery ribs, thinly sliced
3 plum tomatoes, seeded and chopped
3/4 cup lentils
black pepper
flat leaf parsley
1/2 cup tubetti pasta

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.

Nutrition Facts : Calories 185, Fat 13.8, SaturatedFat 1.9, Sodium 20.4, Carbohydrate 12.4, Fiber 4.3, Sugar 3.4, Protein 4.2

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