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Giada DeLaurentiis Lentil Soup Recipe

In the Spring of 2011, we invited professional chefs to submit recipes for their favorite lentil soup. It was tough to narrow the field to just one soup, but the winning combination was created by Giada DeLaurentiis, Food Network celebrity chef. Her recipe provides a terrific combination of Italian spices and herbs that surprises your palate and rounds out our soup offerings. MANGIA! Ingredients: Lentils, red lentils, yellow split peas, spices: salt, ground celery seed, black pepper, thyme, dehydrated garlic, sugar, dehydrated vegetables (onion and tomato).
Main Dish

Servings

6 to 7 cups

Prep Time

15 minutes

Cook Time

40 minutes

Difficulty

Medium

Ingredients

  • 1 package Lentil Soup by Giada DeLaurentiis Mix
  • 8 cups chicken broth low salt/low sodium
  • 1 14.5-ounce can tomatoes, diced
  • 2/3 cup pasta elbow noodles
  • Parmesan cheese, grated
  • 1 spice packet (included in soup mix)
  • Vegetables of your choice (optional)

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Lentil Soup Mix recipe by Giada DeLaurentiis
7.25

Giada DeLaurentiis Lentil Soup Recipe

In the Spring of 2011, we invited professional chefs to submit recipes for their favorite lentil soup. It was tough to narrow the field to just one soup, but the winning combination was created by Giada DeLaurentiis, Food Network celebrity chef. Her recipe provides a terrific combination of Italian spices and herbs that surprises your palate and rounds out our soup offerings. MANGIA! Ingredients: Lentils, red lentils, yellow split peas, spices: salt, ground celery seed, black pepper, thyme, dehydrated garlic, sugar, dehydrated vegetables (onion and tomato).

Instructions

  1. Remove spice packet.
  2. Wash and drain lentils.
  3. Place lentils in a pot and add 8 cups low sodium chicken broth and 1 tablespoon of spice mix.
  4. Bring to a boil over high heat.
  5. Cover and simmer on low heat until lentils are almost tender, about 25 to 30 minutes (the yellow beans may take longer. Do not add the tomatoes until the yellow beans are almost tender).
  6. Add 14.5-ounce can of diced tomatoes to pot and simmer until juices evaporate a little, about 8 minutes.
  7. Add 2/3 cup dried elbow pasta and simmer until tender, but still firm to the bite.
  8. Simmer until time to serve.
  9. Ladle into bowls and sprinkle with grated Parmesan cheese.

Leave a Reply

The lentil soup was very tasty and enjoyed with the cornbread. The Parmesan cheese was a nice addition as well.

It made enough to serve 8 people.

Fantastic!

Fantastic!

Sure as heck doesn't look like lentil soup! Appears to be lentil MUSH! No thanks!

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