Italian Lentil Soup (complete Protein Vegetar
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 8 Kalamata (Greek) olives, halved and pitted (optional
- 1 qt Water
- 1 c Lentils soaked 8 hours
- 2 tb Olive oil
- 1 c Sliced mushrooms
- 1 c Frozen corn
- 1 sm White onion
- 6 oz Pkg. cheese tortellini
- 16 oz Cans tomato sauce
- 2 Garlic cloves
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cook tortellini and drain. Heat 2 tbs. olive oil in skillet or wok (med. sized). dump in onion, mushroom and garlic all at once and stir fry until mushroom and onion are tender. Put beans in large saucepan with water and tomato sauce. Bring to boil and add corn, olives, and mushroom mixture. Simmer 1 hour or until thickened and lentils are done, stirring often. Add tortellini, simmer 5 minutes, and then serve.
Plating
Cookware for this recipe
-
Wok
-
Frying pan
-
Large pot
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Colander