Ingredients
Scale
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 4 oz pancetta, diced (optional)
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 cup yellow onion or white onion, chopped
- 28 oz diced tomatoes
- 64 oz chicken stock or vegetable stock
- 12 oz lentils
- 2 tsp italian seasoning
- 1 parmesan rind (optional)
Instructions
- In a large pot or dutch oven, add 1 tbsp of olive oil, the pancetta and minced garlic.
- Sauté over medium heat for about 3 minutes.
- Then add in the carrots, celery and onion and cook for about 5 – 10 minutes, stirring occasionally.
- Next add the chicken stock, lentils, diced tomatoes, italian seasoning and parmesan rind.
- Stir and bring to a boil, then reduce to simmer and cook for about 45 minutes or until lentils are cooked.
- Enjoy!
Notes
- If not using pancetta, sauté the minced garlic in the olive oil for just 1 minute, then add the vegetables.
- Parmesan Rind is optional and should dissolve during cooking, if not, it can be discarded once the soup has cooked.
- Makes great meal prep, can be frozen into individual servings and reheated.
- Make it Vegetarian
- Omit the Pancetta and Parmesan Rind
- Substitute Vegetable Stock for the Chicken Stock
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Soups
Nutrition
- Serving Size: 1 cup
- Calories: 194
- Sugar: 4.1 g
- Sodium: 377.1 mg
- Fat: 4.1 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.9 g
- Fiber: 5.3 g
- Protein: 13.7 g
- Cholesterol: 11.7 g