Lentil Soup
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Lentil Soup
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 500 grams red lentils 17.6oz
- 1 carrot chopped
- 400 grams diced tomatoes 4oz
- 1 celery stick chopped
- ½ onion chopped
- 1 L vegetable stock 4 cups
- 1 bunch fresh oregano
- A few slices of Sourdough bread
- bunch fresh thyme or Bay leaves
- 4 tbsp extra virgin olive oil EVOO
- salt & pepper
- chopped fresh parsley optional garnish
Instructions
- This lentil soup recipe is easy, fast, and filling! Start your lentil soup with 4 tablespoons of extra virgin olive oil and add it to a large pan on medium heat.
- Add in your soffritto (pre-chopped carrot, celery, and onion).
- Stir the vegetable mixture gently, then cover and cook for 5-7 minutes on medium heat.
- While the vegetables are cooking, rinse the lentils with water and strain them using a hand sieve.
- When the vegetables are soft, add in the diced tomatoes and mix them through.
- Next add the lentils and mix again using a wooden spoon, cooking them on a low-medium heat.
- Sprinkle salt and add a generous amount of freshly ground pepper to the lentil soup.
- Stir through then add about half of the vegetable stock, so the lentils are covered by the liquid.
- Now add in your fresh rosemary, pulling the leaves off by hand along with thyme, oregano or bay leaves. Be generous - Use as much as you’d like!
- Stir the lentil soup to combine the flavors and keep the heat on medium.
- After five minutes, the lentils should have absorbed some stock, once you see the liquid drying up, add the rest of the stock and continue stirring.
- Cover the lentils and cook until soft remembering to stir them every 5-10 minutes. These red lentils only need 30 minutes to cook, so I set the timer for 25 minutes.
- Toast the sourdough bread, or bread of choice, then slice into cubes. This will be the topping for the lentil soup.
- Taste the lentils before serving to make sure they are soft; if they aren't ready, add more water and continue cooking gently until done.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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