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Red Lentil Soup

Laura / A Beautiful Plate
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2

Bay leaves, dried

3

Carrots (roughly 1/2 lb), medium

5

Celery stalks (6 ounces)

2

Garlic cloves, large

1 15.5 ounce can

Italian tomatoes

1 1/2 cups

Red split lentils

2

Yellow onions, medium medium

2 qt

Chicken broth, low sodium

1

Black pepper, freshly ground

1

Kosher salt

2 tbsp

Olive oil, extra virgin

2 tbsp

Butter, unsalted

1

Parmigiano-reggiano cheese

1

Parmigiano-reggiano rind pieces

2

Medium leeks (white and pale green parts only), rinsed well, medium dice