Lentil Soup
Author:
Cristina
Recipe type: Soups & Stews
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
I learned to make this lentil soup in Italy. It is delicious and always hits the spot. This is perfect for a lenten meal without meat and also perfect with sausage or cubed pork chop. Don't forget to eat with fresh, crusty bread!
Ingredients
- 1 lb lentils (500g)
- 1 medium onion, chopped
- 1-2 medium carrots, small dice
- 1-2 celery stalks, small dice
- 2 cloves garlic, minced
- 1 bay leaf
- 3 leaved fresh sage, minced
- 2 t fresh rosemary, minced (or 1 t dried)
- salt & pepper to taste
- olive oil for garnishing
Instructions
- Soak lentils for 3 hours if you have time in advance, drain
- Cover lentils in pot with cold water by two inches
- Add onion, carrots, celery, garlic and bay leaf
- Cover, bring to a low boil and cook for 40 minutes
- Add water if needed
- Remove bay leaf and add sage and rosemary
- Simmer for another 10 minutes
- Add salt & pepper to taste
- Garnish with good extra-virgin olive oil in each bowl
- *If you don't soak in advance, your cooking time will be longer. The lentils should be tender but not mushy.
About Cristina
This is a good one…I’m going to ask Sandi to prepare it for us for Friday! I just happen to LOVE lentils and I remember eating this in Rome. Keep ’em coming!
Thanks, Kiki!
Hope everyone likes it Mom! My kids love it!