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Source: Nestle® Very Best Baking

Italian-Style Lentil Soup
Serve this satisfying main-dish soup that's high in vitamin A with slices of crispy garlic bread and a tossed salad.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 55 minutes
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2 tablespoons olive oil
2 1/4 cups onions, chopped
1 cup celery, (about 2 large stalks)
1/2 cups (1 medium) carrot, chopped
5 1/4 cups water
1 cup dried lentils
2/3 cup (6-ounces) Italian tomato paste
1/2 cup dry red wine or 1/2 cup water
1/4 cup Parsley, or 1/2 teaspoon dried parsley crushed
3 MAGGI® Beef Bouillon Cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Parmesan cheese, shredded (optional)




HEAT olive oil in large saucepan over medium-high heat. Add onion, celery, and carrot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt, and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 40 to 45 minutes or until lentils are tender.

LADLE soup into bowls; sprinkle with cheese just before serving.






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