Lentil Soup Italiano
The unpredictable weather of springtime calls for hot soup on cold evenings. Classic lentil soups are often garnished with a splash of sherry, but adding tomato and basil transforms it into a Mediterranean treat best enhanced with a tot of red wine.
Regular bouillon is salty, so you may not need additional salt. The recipe is easily multiplied and it freezes nicely in small batches for future RV trips.
1 cup lentils, rinsed
1 tablespoon olive oil
Large onion, diced
Large carrot, chopped
2 ribs celery, chopped
6 cups water
4 beef bouillon cubes
½ cup small pasta tubes such as dilatini
6-ounce can tomato paste
1/3 cup robust red wine
1 tablespoon sugar
Grated Parmesan for garnish
Rinse and pick over lentils and set aside. Heat oil in a saucepan and sizzle vegetables until they begin to brown. Add water and bouillon and bring to a boil. Add lentils, cover, reduce heat and cook 20 minutes. Add dilatini and cook 10 minutes more until pasta and lentils are tender.
Keeping heat at medium-low, stir in tomato paste one tablespoon at a time until well mixed. Add wine and sugar. Adjust seasonings, ladle into bowls and garnish with Parmesan. Serves 4 to 6.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com