Zuppa Di Lenticchie

Ingredients

Lentils

1 cup, rinsed and drained

Extra virgin olive oil

2 tablespoons

Onion

1 medium, chopped

Carrots

2, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Tomato paste

2 tablespoons

Vegetable broth

4 cups

Dried thyme

1 teaspoon

Bay leaf

1

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the extra virgin olive oil over medium heat.
3. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables have softened and the onion is translucent.
4. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant and the paste has darkened slightly.
5. Add the rinsed lentils, vegetable broth, bay leaf, dried thyme, salt, and pepper to the pot. Stir well to combine all ingredients.
6. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the lentils are tender and the soup has thickened.
7. Once cooked, remove the bay leaf from the soup and discard.
8. Serve the Zuppa di Lenticchie hot, garnished with freshly chopped parsley.