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L E N T I L    S O U P

DIRECTIONS

 

Melt 2 tbsp butter and 3 tbsp oil in a stock pot or dutch oven. Add onions and pancetta or prosciutto, turn heat to medium and stir constantly 6-8 minutes until onions are golden.  Add celery and carrots stirring for 2-3 minutes more.  Add tomatoes and bring to slow simmer, continue to cook for 25 minutes stirring occasionally.  Add lentils, broth, wine if using, a pinch of salt and a few grindings of fresh pepper, and simmer, covered, for 45 minutes.  

When the lentils are finished add the remaining tbsp butter and grated cheese and stir.  

This soup can be frozen.  If freezing do not add additional butter or grated cheese until reheated and ready to serve.

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INGREDIENTS

 

  • 2 Tbsp olive oil

  • 1/3 cup pancetta or prosciutto, chopped

  • 1 small carrot, diced

  • 1 28 oz. can of SMT Diced Tomatoes with juice

  • 1/2 lb. dried lentils, rinsed

  • 5 cups of beef broth

  • 1/2 cup of red wine, optional

  • 3 Tbsp butter

  • 3 Tbsp grated cheese plus additional for serving