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- Zuppa di Lenticchie alla Stefanese
- (Lentil Soup Stefanese Style)
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Ingredients:
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1 cup dry brown lentils
1 tbsp. extra virgin olive oil
4 garlic cloves, minced
1 large onion, chopped
2 celery stalks, chopped
1/4 cup Italian parsley (flat leaf), chopped
3 carrots, chopped
1 medium zucchini, chopped
3 medium potatoes, peeled and diced
1 cup fresh mushrooms, chopped
1 can tomatoes (28 oz.)
1 bay leaf
5 cups water (or more)
Salt and pepper to taste
1 tsp. basil dried or fresh
1 package of frozen spinach, chopped
Juice of 1/2 lemon
Directions:
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Rinse lentils under cold water.
Heat olive oil in a large pot and saute garlic and onions until golden, from 5 to 7 minutes. If vegetables begin to stick add a little water.
Add lentils, parsley, celery, carrots, potatoes, zucchini, spinach, mushrooms, tomatoes, bay leaf, water, salt, pepper, basil and lemon juice.
Bring to a boil, then reduce heat to low, cover and simmer gently for one hour or until lentils are tender, stirring occasionally. If soup becomes too thick stir in hot water to desired consistency.
Adjust seasonings to taste. Serves 8.
That's it!
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