Laura enjoys her father's recipe for lentil soup and says that, like her entire repertoire, the soup can be prepared in about 30 minutes. Bon appetito!
- Portion size 4 servings
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic minced
- 1 cup brown lentils
- 4 potato peeled and cut in 1/2 inch/1 cm pieces
- 4 cups chicken stock
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh parsley
In large saucepan, heat oil over medium heat; cook garlic for 1 minute. Add lentils and potatoes; stir for about 30 seconds to coat. Add chicken stock and bay leaf; bring to boil. Reduce heat to medium; cook until potatoes are tender, about 30 minutes. Discard bay leaf. Add salt and pepper. Serve sprinkled with parsley.