Italian Lentil Soup

makes 12 cups - serves 6

1 pound baby carrots, sliced
1 medium onion, chopped
8 garlic cloves, pressed
6 cups low sodium vegetable broth
10 tablespoons tomato paste (or a 6 ounce can)
1 (14.5 ounce) can diced tomatoes
½ cup dried red lentils, rinsed
½ cup dried green lentils, rinsed
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
¼ cup chopped fresh basil leaves
2 tablespoons chopped fresh rosemary

In a 12 quart stock pot, heat oil over medium heat.  Add onions and cook until translucent.  Add garlic and carrots, cook until garlic is aromatic (about 2 minutes).  Add vegetable broth, tomato paste, diced tomatoes, lentils, red pepper, salt and black pepper.

Cover and bring to a boil.  Reduce heat to simmer for 30 minutes.  Add parsley, basil, rosemary and stir to combine.

Serve and enjoy!

Recipe printed from
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