Red Lentil Soup | Recipe Cart

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 2 medium yellow onions (medium dice)
• 2 medium leeks, white and pale green parts only (rinsed well and medium dice)
• 3 medium carrots (roughly ½ lb, medium dice)
• 5 celery stalks (about 6 ounces) (medium dice)
• 2 large garlic cloves (roughly chopped)
• 1½ red split lentils (rinsed)
• 1 can (15½ ounces) crushed Italian tomatoes
• 1 to 2 parmigiano-reggiano rinds
• 2 dried bay leaves
• 2 quarts (8 cups) low sodium chicken broth (or vegetable broth)
• kosher salt
• freshly ground black pepper
• freshly grated parmigiano-reggiano cheese (for serving (optional))