Olive Garden Lentil Stew

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (1 lb) bag dried lentils
• 1/4 cup olive oil
• 1 small yellow onion, minced
• 1 medium carrot, minced
• 1 celery rib, minced
• 1 fresh garlic clove, chopped
• 1 sprig fresh rosemary
• 1/4 teaspoon fresh thyme, chopped
• 4 cups chicken stock
• sea salt, to taste
• 4 tablespoons extra virgin olive oil (garnish)
• 2 tablespoons parsley, chopped (garnish)
• 1 teaspoon black pepper (garnish)
• 1/2 cup tomato, chopped (garnish)
• 2 tablespoons tomatoes, chopped (garnish)
• 1 tablespoon capers (garnish)

Recipe

• 1 soak lentils for 2 hours in cool water. drain.
• 2 mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. cook on medium heat until vegetables are tender (about 7 minutes). do not brown garlic and onions. add lentils, rosemary sprig, thyme. cook for 2 minutes. add chicken stock. reduce heat and simmer until lentils are soft, approximately 30-45 minutes. turn off heat. season with sea salt to taste.
• 3 allow soup to stand for 2 hours to combine flavors. (this soup is better the next day!).
• 4 serve re-heated soup garnished with olive oil, chopped tomatoes and capers. add fresh black pepper and chopped parsley. serve immediately.