Lentil soup

Name: Lentil soup
Total time: 55 min
Ingredients: 250g (8oz) red or green lentils, rinsed under running cold water 2 tablespoons (40ml) extra virgin olive oil, plus extra to serve 1 small onion, finely chopped 1 carrot, finely chopped 1 stalk celery, cut in half lengthways and finely chopped 1 sprig thyme, finely chopped 2 bay leaves 70g Italian tomato paste 200g ditali pasta Sea salt, freshly ground black pepper

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Total: 55 minutes

Servings: 4

Author : Vanessa Bottaro

lentil soup

Ingredients

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250 grams (8 ounces) red or green lentils, rinsed under running cold water 2 tablespoons (40 milliliters) extra virgin olive oil, plus extra to serve 1 small onion, finely chopped 1 carrot, finely chopped 1 stalk celery, cut in half lengthways and finely chopped 1 sprig thyme, finely chopped 2 bay leaves 70 grams Italian tomato paste 200 grams ditali pasta Sea salt, freshly ground black pepper

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Instructions

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To make the ‘soffritto’ (sautéed base flavouring), heat the olive oil in a heavy-based stockpot over medium heat. Add the onion and cook for 2 minutes. Add the carrot, celery, thyme and bay leaves then cook, stirring, for a few minutes until the onion is soft.

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Stir in the tomato paste and lentils, then pour 2 litres water into the stockpot. Bring to the boil, then reduce heat to low. Cover and leave to simmer for 40 minutes or until the lentils are tender.

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Discard the bay leaves. Add the ditali pasta, referring to the cooking time specified in pasta packet instructions (we add 1 minute extra cooking time of the pasta for this recipe).

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Season with salt and pepper to taste. Serve with a generous drizzle of extra virgin olive oil on top – buon appetito.