Lentil Soup

I never make Italian soups the same. There is already a Lentil Soup Recipe on here. It usually depends on what I have on hand, and what my son and I are in the mood for. Many variations. My son wasn't feeling very well last week and so he requested lentil soup. It's his "go to" mommy make me feel better meals. I love that he enjoys this so much, it's so good for you!


3 cloves Garlic, minced
1 small onion, chopped
2 carrots, chopped
2 sprigs, celery, chopped
4 sprigs of fresh Thyme
1 Teaspoon Marjoram
2 large Bay Leaves
handful of fresh Basil leaves
10 oz. of canned San Marzano tomatoes
11 cups of water
1 pound of green Lentils
salt & pepper to taste
Locatelli Pecorino Romano Cheese to taste
1 cup ditalini pasta
4 slices of cooked bacon (optional)

You will need a large stock pot
Pour some olive oil into the bottom of the pot,  add in the onions, carrots, celery and  garlic and saute for about 8-10 minutes or until nice and soft.  Next add in the herbs, and bay leaves. Stir in the crushed tomatoes, bring to a boil for a couple of minutes. Next add in the water and lentils, cover and cook on a gentle boil until the lentils are soft. About 30 minutes or so. Now add in the macaroni and cook another 5-8 minutes or until al dente. Serve immediately, topping the soup off with cheese, and bacon if desired. Enjoy!!


Copyright © 2012 Salvo-lutions by, Dana Salvo