How to make it
5 steps. Take it one step at a time.
Heat the olive oil
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
7 minAdd the minced garlic and tomato paste
Add the minced garlic and tomato paste to the pot. Stir constantly for 1 minute until fragrant and the paste has slightly darkened in color.
1 minRinse the lentils under cold water
Rinse the lentils under cold water and add them to the pot along with the vegetable broth and the bay leaf.
Bring the soup to a boil
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are tender but not mushy.
30 minRemove the bay leaf
Remove the bay leaf. Season with salt and black pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
A little kitchen wisdom
Serve with a drizzle of high-quality extra virgin olive oil and crusty rustic bread. For extra flavor, you can add a Parmesan rind to the pot while simmering.
