Author: Tag Sale Tastes
- 2 tablespoons olive oil
- 1 ounce prosciutto, chopped
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 2 large cloves garlic, minced
- ¼ c. sherry
- 6 cups chicken broth
- 1-1/2 cups water
- 1 c. canned petite diced tomatoes
- 1 cup brown lentils, rinsed
- 1 medium Yukon Gold potato, peeled and cut into ½" cubes
- 2 tablespoons fresh parsley, minced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- Salt, to taste
- Heat oil in a large stockpot over medium-high heat. Add the prosciutto and saute for 1-2 minutes until it begins to crisp slightly. Add the onion, celery, and carrots and saute until tender and onions are golden, stirring occasionally, approximately 7-8 minutes. Add the garlic and saute for 1 minute more, stirring constantly. Add the sherry and continue cooking for another 1-2 minutes. Add the chicken broth, water, tomatoes, lentils, potatoes, parsley, basil, oregano, dill, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for approximately 40 minutes, until lentils are tender. Season to taste with salt. Serve hot.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2020/01/10/italianlentilsoup/
3.5.3251