ITALIAN LENTIL SOUP
Author: Tag Sale Tastes
Ingredients
  • 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
Instructions
  1. 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/