Olive Garden Lentil Stew Recipes

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OLIVE GARDEN LENTIL STEW



Olive Garden Lentil Stew image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. Times listed do not include soaking time for dried lentils.

Provided by Member 610488

Categories     Lentil

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 (1 lb) bag dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 celery rib, minced
1 fresh garlic clove, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh thyme, chopped
4 cups chicken stock
sea salt, to taste
4 tablespoons extra virgin olive oil (garnish)
2 tablespoons parsley, chopped (garnish)
1 teaspoon black pepper (garnish)
1/2 cup tomatoes, chopped (garnish)
2 tablespoons tomatoes, chopped (garnish)
1 tablespoon capers (garnish)

Steps:

  • Soak lentils for 2 hours in cool water. Drain.
  • Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
  • Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).
  • Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.

Nutrition Facts : Calories 749.5, Fat 31.3, SaturatedFat 4.7, Cholesterol 7.2, Sodium 436.1, Carbohydrate 82.1, Fiber 36.1, Sugar 8.5, Protein 36.2

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