Italian Lentil Soup
Ingredients: red lentils, carrot, onion, celery, diced tomatoes · 40 min cook time · 380kcal · $12.50
Ingredients
500g red lentils, 1ea carrot, 0.5ea onion, 1ea celery, 400g diced tomatoes, 1L vegetable stock, g fresh oregano, g fresh thyme, 슬라이스 sourdough bread
Instructions
1. Heat 4 tablespoons of extra virgin olive oil in a pot on medium heat and add the chopped sofrito (carrot, onion, and celery). Cook for about 5 to 7 minutes.
2. Rinse the lentils with water.
3. Add the diced tomatoes to the soft sofrito and stir well.
4. Add the rinsed lentils into the pot and mix together with the vegetables.
5. Add a sprinkle of salt and pepper, then pour in enough vegetable stock to cover the lentils.
6. Add the fresh thyme and oregano into the pot, then stir gently.
7. Cover and cook on medium heat for about 30 minutes, adding more stock as it dries up.
8. Toast the sourdough bread and cut it into squares.
9. Serve the warm lentil soup in a bowl, garnish with chopped parsley, and top with the toasted bread squares.
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