How To Make Tuscan Lentil Soup

    Published: 06-16-2009
    Views: 16,554
    International chef Amy Riolo demonstrates how to a traditional Tuscan lentil soup that is both hearty and healthy.

    Amy Riolo: Soup is an easy and inexpensive way to feed a lot of people fast. My Tuscan Lentil Soup will keep you warm during the winter months.

    So I've got my pan on about medium high heat, now I am going to add my olive oil just a few tablespoon is fine. So the next thing we do after our oil is hot is to add trinity of vegetables.

    So I will start by adding in my onions, then I am going to add in my carrots and you'll notice I have kind of a rough dice on them. Just add in the celery, I am just going to stir these.

    So it's going to take about five to seven minutes for our vegetables to finish sauting and to sweat down. So just give it the time to kind of let it hang out and flavor the rest of your soup you'll have a much better end product.

    So now our vegetables are nice and caramelized, they have a lot of great flavor, it's time to stir in our lentils. This is cup of lentils that I have rinsed. So I will let this cook together for about a minute and really absorb all the flavors.

    Next I am going to add my chicken broth; you could use vegetable broth also. Next I'll add in my parsley; then we'll add a little bit of salt and pepper.

    So now I am just going to bring this up to a boil, as soon as it boils we are going to turn the heat down to medium low, cover our soup and let it simmer for about 45 minutes.

    So it's been about 45 minutes, the soup is nice and thick and it's amazing how just a few ingredients would transform so quickly. I am just going to garnish it with some basil. That will give it a really nice musky kind of sweet flavor.

    So there you have our Tuscan Lentil Soup. Enjoy!