Italian Lentil Soup (Zuppa di Lenticchie)

Name: Italian Lentil Soup (Zuppa di Lenticchie)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3 tbsp (1/4 cup) extra virgin olive oil (See Note 1); 1 medium brown/yellow onion - peeled and finely diced; 1 large carrot - washed, finely diced; 2 ribs celery - finely diced; 3 cloves garlic - finely chopped; 1 cup (200 g) dried brown lentils; 400 g (14 oz) tin of crushed tomatoes; 5 1/2 cups (1.375 litres) vegetable stock; 1 piece Parmesan rind – about 7 ½ cm/3 inches (See Note 2); 1/4 tsp dried red chilli pepper flakes; 1 1/2 tsp dried basil; 1 1/2 tsp dried oregano; 1 tsp fresh rosemary - finely chopped (See Note 3); Sea salt and freshly ground black pepper - to taste; 2 tbsp flat-leaf parsley - finely chopped; extra virgin olive oil - a drizzle; Parmesan cheese - freshly grated

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 4

italian lentil soup lentil soup zuppa di lenticchie

Italian Lentil Soup (Zuppa di Lenticchie)

Instructions

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Step 1

Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.

Step 2

Add the garlic and sauté for one minute. Then, add the remaining ingredients.

Step 3

Bring to the boil, then lower the heat and simmer for 30 - 40 minutes, stirring regularly, until the lentils are cooked. If the soup is too thick, add a little extra stock.

Step 4

Just before serving, add the chopped parsley and stir well. Ladle the soup into bowls, discarding the parmesan rind.Drizzle with extra virgin olive oil and serve with grated Parmesan.

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