Olive Garden Lentil Stew

Ingredients

• 1 (1 lb) bag dried lentils

• 1/4 cup olive oil
• 1 small yellow onion, minced
• 1 medium carrot, minced
• 1 celery rib, minced
• 1 fresh garlic clove, chopped
• 1 sprig fresh rosemary
• 1/4 teaspoon fresh thyme, chopped
• 4 cups chicken stock
• sea salt, to taste
• 4 tablespoons extra virgin olive oil (garnish)
• 2 tablespoons parsley, chopped (garnish)
• 1 teaspoon black pepper (garnish)
• 1/2 cup tomato, chopped (garnish)
• 2 tablespoons tomatoes, chopped (garnish)
• 1 tablespoon capers (garnish)

Directions

1. 1

   Soak lentils for 2 hours in cool water. Drain.

2. 2

   Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

3. 3

   Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).

4. 4

   Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.