Lentil Soup
A classic rustic Italian Soup
INGREDIENTS
4 tbsp extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, roughly chopped
bunch of fresh sage leaves
1 bay leaf
210 g/1 cup canned plum tomatoes, drained and chopped
240 g/1 cup lentils
1 litre/1 US quart water plus 125ml/1/2 cup water
salt & ground black pepper
Heat the oil in a saucepan over a medium flame. Add the onion and cook for a few minutes, stirring with a wooden spoon. Add the celery, carrots, sage and bay leaf. Raise the heat and cook for a few minutes, then add the tomatoes. Lower the heat and cook for a few minutes longer. Add the lentils and water. Cook gently for about an hour, partly covered.
Remove the sage and bay leaves. Add seasoning to taste and more water if necessary. Transfer to a warmed soup tureen and serve.
Serves 4