How to Make LENTIL SOUP Like an Italian

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Start by rinsing the lentils under cold water.

In a large pot, heat 4 tablespoons of extra virgin olive oil over medium heat.

Add chopped carrot, onion, and celery (sofrito) and cook for 5-7 minutes until softened.

Add 400 grams of diced tomatoes to the sofrito and stir to combine.

Mix in the rinsed lentils with the sofrito and tomatoes, ensuring they are well combined.

Add a sprinkle of salt and a generous amount of pepper to the mixture.

Pour in enough vegetable stock (1 liter) to cover the lentils, stirring gently.

Add fresh thyme and oregano to the pot, breaking the thyme with your hands and cutting the oregano with scissors.

Cover the pot and cook on medium heat for 30 minutes, stirring occasionally and adding more stock if it starts to dry out.

Toast slices of sourdough bread, cutting them into squares.

After 30 minutes, check the lentils for doneness; if they are not soft, add more water and continue cooking until they reach desired tenderness.

Serve the soup in bowls, adding toasted bread and chopped parsley on top as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary