Olive Garden Lentil Stew Recipe #351125
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Times listed do not include soaking time for dried lentils.
1¼ hours | 15 min prep
SERVES 4
- 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)
- Soak lentils for 2 hours in cool water. Drain.
- 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.
- Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!).
- Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.
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5 stars