Italian lentil soup
Ingredients
- ¾ cup red lentils
- 1 small onion
- 1 large carrot
- 1 celery stalk
- 5 cups vegetable stock
- ½ can tomatoes
- 3 oz chopped kale
- 2 bay leaves
- ¼ tsp dried thyme
- 2 tbsp olive oil
- salt and pepper
- fresh parsley for garnishing
Instructions
- Peel and chop the carrots, celery and onions.
- In a large saucepan, heat up olive oil and throw in the carrots, celery and onions. Fry for a few minutes until the onion is translucent.
- Add the washed red lentils, canned tomatoes, kale and vegetable broth. Then add a couple of bay leaves, the thyme, salt and pepper.
- Bring to a boil and simmer for 15 minutes or until the lentils are cooked.
Notes
- If you cannot find kale, or you are not a big fan of it, this soup can be made with savoy cabbage instead.
- Feel free to adjust the amount of water or stock that you use depending on how thick you want your soup to be.