Step 1

Rinse the lentils and drain well.

Step 2

In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min.

Step 3

Add the carrots and celery and sauté for 3-5 minutes.

Step 4

Stir and add the lentils, smashed tomatoes (you can also smash the tomatoes with your spoon after you add them in) and vegetable stock. Bring to a boil for 1-2 min.

Step 5

Lower the heat to the minimum. Cover the pot and simmer for 60-90 minutes. Cooking time depends on the kind of lentils you are using. I am using green lentils that require longer cooking. Check lentils often until they have the desired texture. Adjust liquids too, you might need to add a little water or stock to achieve your desired soup consistency).

Step 6

Add salt and freshly ground pepper to taste.

Step 7

Serve lentils in bowls with a slight sprinkle of red hot chili pepper flakes, a 1 tbsp olive, a tbs of red wine vinegar (optional) and warm crusty bread on the side.