According to Giada DeLaurentiis, lentils are supposed to bring you good luck. So I made her lentil soup in hopes of finding that pot of gold.
I haven't experienced any luck yet, but hey the soup was good and I figure maybe the luck is on its way. Plus, lentils are good for you- they're loaded with protein and fiber.
by Giada DeLaurentiis
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped (I used 1 1/2 Leeks, coarsely chopped)
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes (I used Petite Diced Tomatoes)
1 pound lentils (approximately 1 1/4 cups) (I used 1 1/2 cups)
11 cups low-salt chicken broth (I used 8 cups of Kitchen Basics Low-Sodium Chicken Stock and 3 cups of water with 2 packages of Low-Sodium HerbOx Chicken Bouillon)
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan (I used Pecorino Romano)
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.