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Export 13 ingredients for grocery delivery
Step 1
Put lentils in a large bowl, cover with water and soak for several hours or overnight; drain and rinse. Discard any that are floating.
Step 2
Saute celery, carrots, onion, and garlic in a little olive oil until soft.
Step 3
Add rest of ingredients for “Lentil part” of soup. Cover and simmer about 45 minutes; stirring a few times during the cooking.
Step 4
While lentils are cooking, prepare the "Tomato sauce" part of the recipe. In a medium-size saucepan, heat oil and garlic and then stir in tomatoes and season. Simmer uncovered, 15-20 minutes.
Step 5
Remove all the bay leaves and discard.
Step 6
Transfer half of the lentils to a food processor or use an immersion blender and puree until smooth. Return to other portion. This way the soup has some texture but not all chunky. Sometimes I puree a little bit more than half the amount.
Step 7
Add tomato sauce to lentil batch and cook another 15 minutes.
Step 8
Serve with a generous sprinkle of Parmesan and a drizzle of good olive oil if you wish.
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