Component
2 tablespoons extra virgin olive oil
1/2 medium onion cut into cubes
2 celery ribs cut into cubes
2 medium carrots cut into cubes
½ hot pepper, diced
2 garlic cloves, chopped
1 teaspoon dried Italian seasoning
14 ounces canned diced tomatoes
4 cups of chicken or vegetable broth
1 cup brown or green lentils
1 rind Parmigiano Reggiano optional, see notes below
1 teaspoon kosher salt
¼ teaspoon crushed red chili flakes
directions
Heat a large pot to medium-low and add the olive oil, carrot, celery, peppers and onion. Cook until they are soft and transparent (about 10 minutes).
Add in the tomato paste and cook, stirring frequently, for 5 minutes.
After that, add in the chicken and tomato soup, bring to a boil, then lower the heat. Add the rest of the ingredients and mix well. . Boil the pan until the lentils are soft (about 60-90 minutes).
Taste testing and adjusting salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and grated cheese.
