Рецепт Umbrian Lentil Soup
We're going to Italy this summer with our family, so I'm trying some dishes from the areas we'll be staying. We're staying near Gubbio in Umbria, and will be visiting a number of the famous hill towns there, so I thought I'd try this Umbrian Lentil Soup. This soup has a warm inviting aroma and a country heartiness to it. The original author, Dianne Phillps (Slow Cooker, The Best Cookbook Ever), remembers eating this as a child in Umbria when her grandmother would make it for her. The large amount of celery and celery leaves in it, native to Umbria, gives it great flavor and lends to the heartiness. Healthy goodness!
Подготовка: | Italian |
Приготовление: | Порций: 6 |
Хорошо сочетается: crusty Italian bread
Wine and Drink Pairings: zinfandel
Ингредиенты
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Инструкции
- Heat the oil in a large skillet over medium-high heat. Add the
- onion, garlic, carrots, celery, and sage leaves and saute until
- the garlic and onion are fragrant, 3 to 4 minutes.
- Add the tomatoes and cook for 2 to 3 minutes to evaporate
- some of the juices. Transfer the contents of the skillet to the
- insert of a 5- to 7-quart slow cooker.
- Stir in the lentils and broth. Cover the cooker and cook on
- high for 4 hours or on low for 7 to 8 hours, until the lentils are
- tender. Check the soup at around 3 or 6 hours to make sure
- there is enough broth and the soup isn't sticking to the pan;
- add more broth if it is sticking.
- Season with salt and pepper before serving .