Italian Lentil Soup
5
- ★★
- ★★
- ★★
- ★★
- ★★
Prep time 10mins
Cook time 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 3 tablespoons olive oil
- 1 15 ounce can Tuttorosso Crushed Tomatoes with Basil
- 12 ounces brown lentils, rinsed well
- 1 onion, chopped
- 2 celery stalks, diced
- 3 small carrots, peeled and diced
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper, to taste
- 1 teaspoon dried oregano
- 2 bay leaves
- fresh parsley, for garnish
- bread, for serving (optional)
Method
Step 1
Over medium heat, add olive oil to a large dutch oven.
Step 2
Add onion, celery, and carrots. Season with salt and pepper and sauté until translucent, about 10-12 minutes.
Step 3
Stir in lentils, oregano and bay leaves followed by the Tuttorosso Crushed Tomatoes with Basil. Fill the can with water and pour into the pan to cover the lentils.
Step 4
Bring to a boil, and reduce heat to a low simmer. Simmer for 1 hour. [Note: Check often as lentils do absorb liquids. Add water if needed.]
Step 5
Ladle soup into bowls garnished with fresh parsley. Serve with crusty bread.