Zuppa Di Lenticchie

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Extra virgin olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Vegetable broth (4 cups)
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Carrots (2 medium, diced)
• Onion (1 medium, chopped)
• Lentils (1 cup)

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
4. Add the minced garlic and tomato paste. Cook for another 2 minutes.
5. Add the lentils, vegetable broth, bay leaf, dried thyme, salt, and pepper to the pot. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the lentils are tender.
7. Remove the bay leaf from the soup and discard.
8. Serve the Zuppa di Lenticchie hot, garnished with fresh parsley.
9. Enjoy!