We love, love, love this soup! I have shared the recipe with so many people who have tasted the soup when I have made it! Thank you so much for sharing.
We do like our meals with a little spice, so I do add some cayenne pepper and red pepper flakes. I also double the veggies (like the carrots, celery and onion). Instead of 8 cups of water, I usually use 4 cans of chicken broth for flavor. You could also add some fresh spinach if you like.
AND, the trick is - you can let this soup cook on low all day long if you would like, but don't add the lentils until about 30-40 minutes before you want to serve it (that way, all the flavors come out and you don't wind up with mushy lentils). I usually serve with garlic bread, so I omit the ditalini. The leftover soup also freezes really well, we usually get 2-3 meals out of one big pot.
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We love, love, love this soup! I have shared the recipe with so many people who have tasted...