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Giada DeLaurentiis Lentil Soup

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

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.

Recipe Notes

Slow Cooker Instructions:  

Rinse and the lentils as instructed in the recipe, then put into the slow cooker in the morning on low heat with the spices, beans, water and optional ingredients. Cook on low/slow all day, checking the liquid level occasionally. Add additional water as needed. By the evening, the lentils should be ready to eat. 

 

Instant Pot Instructions:

  1. Chop onions, vegetables, and other add-in ingredients as instructed on the box. 
  2. Add all ingredients to the instant pot. Cover with 8 cups of water or broth, or just enough to cover ingredients with 1 inch of liquid. Do not overfill your pot. 
  3. Close the lid, and set pot to cook.   
  4. Cook for 15 minutes on high pressure, then natural release for at least 10 minutes before quick-releasing. 
  5. Once pot has depressurized, stir gently and serve. 

General Tips 

  • Instant pot cooking times can vary greatly due to size, brand, and even home location. It may take a few tries to find the perfect cook time for your preferences. 
  • Do not soak beans before cooking. While cooking beans in the instant pot does not require soaking, it is still a good idea to rinse your beans before cooking. 
  • Many instant pots have a sauté setting that is perfect for browning vegetables, onions, and any other additions to your soup before pressure cooking. This is optional, and our soups will still turn out delicious without it. 

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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