This soup is such a beautiful color. I think I may have fun throwing a dinner party wrapped around the color orange. I'll start by making martini's with orange flavored vodka and have Italian white bean dip with carrots sticks. After we are seated we'll start with this soup then move onto Duck L'orange and maybe roasted butternut squash with a maple syrup glaze. I'll end with a fantastic dessert I learned in Florence called Torta Nonna which has grated fresh orange rind in it.
Stay tuned and I'll add these recipes during the next month!
Like all soups you should make this one day in advance - it enhances the flavors.
¼ olive oil
1 onion, chopped (or 2 leeks if you prefer)
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, chopped
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
2 cups red lentils (rinse and pick out odd colored lentils)
1 (14.5 once) can crushed tomatoes (or Pomi diced)
8 cups vegetable broth
Kosher salt and cracked black pepper
Grated parmesan cheese (optional)
In a large soup pot heat oil.
Add onion (or carefully cleaned leeks), carrots, and
celery - saute until golden approximately 3-5 minutes.
Add garlic, bay leaf, oregano, and basil – cook another 2
minutes.
Add lentils, tomatoes, and broth – bring to a boil – then reduce
heat and simmer for about 1 hour.
Taste for seasoning and add crushed black pepper and some salt if
needed.
Being Italian, my family always adds some freshly grated
parmesan cheese to our lentil soup in our individual bowls. Try it – it adds a creaminess to your bowl of
soup!
