Lentils in Parmesan Brodo
Lentils are an Italian New Years tradition, so I decided to put my own spin on them by simmering them in rich and flavorful parmesan broth to make lentils in parmesan brodo.
Ingredients
- 1/2 lb parmesan cheese rinds
- 1 onion, peeled and quartered
- 6 cloves garlic, smashed
- 2 carrots, peeled and quartered
- 2 ribs of celery, quartered
- 2-4 sprigs of fresh thyme
- 3-4 sprigs of fresh rosemary
- 1 small bunch of fresh basil (save some for topping at the end)
- 1 small bunch fresh parsley (save some for topping at the end)
- 3 bay leaves
- 6 cups water
- 2 tsp salt, or more as needed
- 1 1/2 cups lentils
- parmesan cheese, fresh herbs, and crusty bread for serving
Instructions
- Make the parmesan brodo. In a large pot over medium-low heat, simmer parmesan cheese rinds, carrots, onion, celery, garlic, bay leaves, herbs and salt in 6 cups of water. Cook until slightly thickened and the flavors have come together, about 1 hour. Taste and add more salt if needed.
- Allow the broth to col slightly, then strain through a fine mesh strainer and add the broth back to the pot. You can reserve the veggies to add back to the soup if you'd like.
- Add the lentils to the pot of broth. Bring it to a boil, then cover tightly and reduce the heat to low. Simmer until the lentils are tender, 20-25 minutes.
- Serve lentils like a soup, with fresh herbs, crusty bread, and more parmesan cheese for topping.