Smokey Tomato Lentil Soup w/Ricotta | Just A Pinch Recipes
In dutch oven add olive oil, onion and garlic, saute on medium - low heat until transparent and lightly browned. Add stock, ham hock, celery, carrots, washed lentils, cabbage...
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Cooking tools:
- Microplane
- Dutch oven
- Chef's knife
- Cutting board
- Stove
- Spoon
- Tongs
- Colander
- Mixing bowl
- Serving bowl
Ingredients
- 1 1/2 tablespoon(s) olive oil
- 2 cup(s) onion, chopped
- 2 teaspoon(s) garlic, minced
- 8 cup(s) chicken stock
- 1 pound(s) ham hocks
- 1 cup(s) celery, diced
- 1 cup(s) carrots, diced
- 2/3 cup(s) lentils, rinsed and drained
- 1 1/2 teaspoon(s) basil, dried
- 1 teaspoon(s) oregano
- 1 teaspoon(s) thyme
- 1 teaspoon(s) pepper
- 1/8 teaspoon(s) red pepper flakes
- 1 1/2 cup(s) cabbage, shredded
- 2 cup(s) italian crushed tomatoes canned
- 1 cup(s) small dry elbow noodles or cut spaghetti (used whole wheat)
- ## TOPPINGS
- 1 1/2 cup(s) ricotta cheese
- 1 zest of lemon
- - Parmesan cheese
- - fresh thyme
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