How to Make Lentil Soup Like an Italian

De Vincenzo's Plate · 45 min

Ingredientes

Preparación

1. Heat the 4 tablespoons of extra virgin olive oil in a large pan over medium heat.
2. Add the chopped carrot, celery and onion, stir, cover and cook for 5-7 minutes.
3. Rinse the lentils in water and drain them in a sieve.
4. When the vegetables are soft, add the diced tomatoes and stir.
5. Add the lentils and stir, cooking over low-medium heat.
6. Season with salt and a generous amount of freshly ground pepper, then stir in about half of the stock so the lentils are covered.
7. Add the herbs (rosemary, thyme, oregano or bay leaves), stir and keep on medium heat.
8. After five minutes, once the liquid has been absorbed, add the rest of the stock and keep stirring.
9. Cover and cook until soft, stirring every 5-10 minutes; red lentils need about 25-30 minutes.
10. Toast the sourdough and cut it into cubes to serve on top.
11. Taste the lentils; if they are not soft, add a little water and cook gently until done.

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