Looking for REALLY good Lentil Soup recipe.?

I have never made this before, but I'm hoping for a killer recipe.


Any ideas or suggestions?Looking for REALLY good Lentil Soup recipe.?
I have been using the same basic ';starter'; recipe for just about all my soups and bean recipes-including lentils:


Start by sauteing onion, garlic, celery and diced carrots. Cover with chicken broth (add ham hock if you like) and 1 bay leaf. Simmer til all veggies are tender (at least an hour to get the ham tender). Remove ham and cut off any meat. Add sorted lentils and simmer til tender -about an hour. Taste for seasoning.


This works great for split pea soup too.Looking for REALLY good Lentil Soup recipe.?
This one is awesome %26amp; very easy





Ingredients


2 tablespoons olive oil, plus extra for drizzling


1 medium onion, chopped


2 carrots, peeled and chopped


2 celery stalks, chopped


2 garlic cloves, chopped


Salt and freshly ground black pepper


1 (14 1/2-ounce) can diced tomatoes


1 pound lentils (approximately 1 1/4 cups)


11 cups low-salt chicken broth


4 to 6 fresh thyme sprigs


2/3 cup dried elbow pasta


1 cup shredded Parmesan


Directions


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.





Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.





Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
give me best answers plz Ingredients


2 tablespoons olive oil, plus extra for drizzling


1 medium onion, chopped


2 carrots, peeled and chopped


2 celery stalks, chopped


2 garlic cloves, chopped


Salt and freshly ground black pepper


1 (14 1/2-ounce) can diced tomatoes


1 pound lentils (approximately 1 1/4 cups)


11 cups low-salt chicken broth


4 to 6 fresh thyme sprigs


2/3 cup dried elbow pasta


1 cup shredded Parmesan


Directions


Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.





Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.





Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.


Source(s):


Giada DeLaurentis
This one is very good - http://www.101cookbooks.com/archives/liv鈥?/a>
Heres a really easy and great recipe!!! http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe/index.html