Lentil Stew with Capers
Prep Time:
15 minutes
Cook Time:
1 hour
Serving Size:

Ingredients

1 lb bag Italian dried lentils

1/4 cup olive oil

1 small yellow onion, minced

1 medium carrot, minced

1 rib celery, minced

1 clove fresh garlic, chopped

1 sprig fresh rosemary

pinch fresh thyme, chopped

4 cups chicken stock

Sea salt to taste

2 Tbsp plus 1/2 cup chopped tomatoes

1 Tbsp capers

4 Tbsp extra virgin olive oil

2 Tbsp parsley, chopped

4 pinches of ground black pepper

Ingredients

2 lb bag Italian dried lentils

1/2 cup olive oil

2 small yellow onions, minced

2 medium carrots, minced

2 ribs celery, minced

2 cloves fresh garlic, chopped

2 sprigs rosemary, fresh

pinch fresh thyme, chopped

8 cups chicken stock

Sea salt to taste

6 Tbsp plus 1 cup chopped tomatoes

2 Tbsp capers

8 Tbsp extra virgin olive oil

4 Tbsp chopped parsley

8 pinches of ground black pepper

Ingredients

3 lb bag Italian dried lentils

3/4 cup olive oil

3 small yellow onions, minced

3 medium carrots, minced

3 ribs celery, minced

3 cloves fresh garlic, chopped

3 sprigs rosemary, fresh

3 pinches fresh thyme, chopped

12 cups chicken stock

Sea salt to taste

6 Tbsp plus 1 1/2 cup chopped tomatoes

3 Tbsp capers

12 Tbsp extra virgin olive oil

6 Tbsp chopped parsley

12 pinches of ground black pepper

Procedures

  1. SOAK lentils for 2 hours in cool water. Drain.
  2. COMBINE 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 chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.