ITALIAN LENTIL SOUP

Italian Lentil Soup image

Provided by ratherbeswimmin

Categories Lentil

Time 9h

Yield 6 serving(s)

Number Of Ingredients 15

3 cups dried brown lentils, picked over and rinsed
7 cups water or 7 cups vegetable broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
2 teaspoons minced garlic
2 tablespoons dry red wine
2 tablespoons fresh lemon juice
1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar
salt
fresh ground black pepper
chopped green onion
red wine vinegar

Steps:

Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
In a skillet over medium heat, let the oil and butter heat together until the butter melts.
Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
Add in the garlic; cook, stirring, for 2 minutes.
Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
Add water or broth to thin the soup if it is too thick.
Cover and continue to cook on LOW for another 30 minutes.
Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.

Nutrition Facts : Calories 451.5, Fat 9.5, SaturatedFat 3.2, Cholesterol 10.2, Sodium 42.4, Carbohydrate 66.2, Fiber 30.4, Sugar 6.9, Protein 25.4