Lentil soup

Serves Icon
Time 55 Minutes
  • 250g (8oz) red or green lentils, rinsed under running cold water
  • 2 tablespoons (40ml) extra virgin olive oil, plus extra to serve
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, cut in half lengthways and finely chopped
  • 1 sprig thyme, finely chopped
  • 2 bay leaves
  • 70g Italian tomato paste
  • 200g ditali pasta
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

To make the ‘soffritto’ (sautéed base flavouring), heat the olive oil in a heavy-based stockpot over medium heat. Add the onion and cook for 2 minutes. Add the carrot, celery, thyme and bay leaves then cook, stirring, for a few minutes until the onion is soft.

Step 2

Stir in the tomato paste and lentils, then pour 2 litres water into the stockpot. Bring to the boil, then reduce heat to low. Cover and leave to simmer for 40 minutes or until the lentils are tender.

Step 3

Discard the bay leaves. Add the ditali pasta, referring to the cooking time specified in pasta packet instructions (we add 1 minute extra cooking time of the pasta for this recipe).

Step 4

Season with salt and pepper to taste. Serve with a generous drizzle of extra virgin olive oil on top – buon appetito.

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