Country Lentil Soup Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Lentils1 Cup (16 tbs), dried
 Chicken stock6 Cup (16 tbs)
 Bacon Slices2
 Olive oil2 Tablespoon
 Onion1 , chopped
 Garlic2 Clove (5gm), finely chopped
 Stalk celery1 , diced
 Parsley2 Tablespoon, finely chopped
 3 tomatoes, peeled and chopped
 Salt1/2 Teaspoon
 Pepper1/2 Teaspoon
 1/2 cup short tubular pasta
 Butter2 Tablespoon
 6 slices bread, cut into desired shape
 Romano cheese3/4 Cup (16 tbs), freshly grated


1. Rinse lentils and place in a large heavy-bottomed pot. Cover with stock and bring to a boil. Reduce heat and simmer for 30 to 40 minutes, until lentils are tender.
2. Meanwhile, in a large skillet, cook bacon. Add olive oil, onion, garlic, celery and parsley. Cook, stirring 15 minutes until onions are golden. Stir into cooked lentils.
3. Stir in tomatoes, salt, pepper and pasta; simmer 10 to 12 minutes until pasta is al dente.
4. In a skillet over moderate heat, melt butter. Cook bread slices 2 minutes on each side until golden brown.
5. Ladle soup into ovenproof bowls and top each with croutons and 2 tbsp (25 ml) cheese. Place under broiler for 2 minutes until cheese is melted.