[VIDEO] The Cheap And Easy Soup I Make Every Week In The Fall | Recipe N°54

The Cheap And Easy Soup I Make Every Week In The Fall - "Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!". Video by Sip and Feast. 

INGREDIENTS (WITH GRAMS AMOUNTS): 

• 1/4 cup (54 grams) extra virgin olive oil - plus more for finishing 

• 1 medium onion - diced 

• 2 ribs celery - diced 

• 2-3 medium carrots - diced 

• 1 teaspoon (~2 grams) dried oregano 

• 3 ounces (84 grams) tomato paste 

• 8 ounces (226 grams) canned plum tomatoes hand crushed 

• 8 ounces (226 grams) baby spinach 

• 8 cups (1890 grams) water 

• 16 ounces (454 grams) brown or green lentils see notes below 

• 1 rind Parmigiano Reggiano (optional) 

• salt and pepper to taste

Sip and Feast: "I provide step-by-step instructions so you can easily prepare and enjoy New York-style, restaurant-worthy, Italian-American food right in your own kitchen. My recipes were handed down from my Grandmother to me, and I am so excited to keep her legacy alive by sharing them with you".

[VIDEO] The Cheap And Easy Soup I Make Every Week In The Fall:

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