Trying to kick off the new year with some healthy meals, and Italian Lentil Soup fit the bill. Lentils are high in fiber, complex carbohydrates, and protein, yet low in fat and calories. They’re also an excellent source of potassium, folate, iron, and manganese. But more importantly, they make really great soup. This soup isn’t thick, but more on the brothy side, with lots of veggies. The prosciutto, oregano, basil, and dill give the soup its Italian twist. It’s a flavorful and healthy soup that you’ll feel virtuous eating.
ITALIAN LENTIL SOUP
Author: Tag Sale Tastes
Recipe type: Soup
Ingredients
- 2 tablespoons olive oil
- 1 ounce prosciutto, chopped
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 2 large cloves garlic, minced
- ¼ c. sherry
- 6 cups chicken broth
- 1-1/2 cups water
- 1 c. canned petite diced tomatoes
- 1 cup brown lentils, rinsed
- 1 medium Yukon Gold potato, peeled and cut into ½" cubes
- 2 tablespoons fresh parsley, minced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- Salt, to taste
Instructions
- Heat oil in a large stockpot over medium-high heat. Add the prosciutto and saute for 1-2 minutes until it begins to crisp slightly. Add the onion, celery, and carrots and saute until tender and onions are golden, stirring occasionally, approximately 7-8 minutes. Add the garlic and saute for 1 minute more, stirring constantly. Add the sherry and continue cooking for another 1-2 minutes. Add the chicken broth, water, tomatoes, lentils, potatoes, parsley, basil, oregano, dill, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for approximately 40 minutes, until lentils are tender. Season to taste with salt. Serve hot.
Delizioso!
