Ingredients:
2 tablespoons extra virgin olive oil
2 medium onions, chopped
2 large stalks celery, sliced
1 medium carrot, chopped
5 1/4 cups water
1 cup dry lentils
1 can (6 ounces) Italian tomato paste
1/2 cup dry red wine or water
1/4 cup chopped fresh parsley or 2 teaspoons dried parsley, crushed
1 3/4 teaspoons MAGGI Instant Beef Flavor Bouillon
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
HEAT oil in large saucepan over medium-high heat. Add onions, celery and carrot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 40 to 45 minutes or until lentils are tender.
LADLE soup into bowls; sprinkle with cheese just before serving.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
50 minutes
Total Time:
65 minutes
Servings: 6
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