Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Lentil soup is full of nutrients and delicious! This is Catherine Lione (Lisa’s grandmother’s!) recipe and it originates from Sicily, where Lisa’s Nana (as she was lovingly called!) was from. Lentil soup is a hearty soup that is excellent in the winter months and, if you’d like, you can also put the lentils under a protein to make a rich contorno. In Lisa’s house, this Classic Sicilian Lentil Soup is usually eaten on New Year’s Eve.
Buon Appetito, Tutti a Tavola e Felice Anno Nuovo!
You can watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.
Lisa’s Classic Sicilian Lentil Soup Ingredients:
1 package (preferably organic) green lentils
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
10 cloves garlic, chopped
8 cups vegetable broth
4 tablespoons Italian tomato paste (in the tube)
1/2 a cup of extra virgin olive oil
Lisa’s Classic Sicilian Lentil Soup Directions:
In a soup pan with a heavy bottom, place the olive oil and dry sauté the lentils, carrots, celery, onion and garlic. Sauté for ten minutes.
Place four tablespoons of the concentrated tomato paste in the vegetable and lentil mixture. Stir and sauté for 10 more minutes.
Begin to add the 8 cups of vegetable broth. Simmer on low for an hour.