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Italian lentil soup

Italian lentil soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Ingredients Method Notes

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

Method
 

  1. Peel and chop the carrots, celery and onions.
  2. 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.
  3. Add the washed red lentils, canned tomatoes, kale and vegetable broth. Then add a couple of bay leaves, the thyme, salt and pepper.
  4. 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.