Recipe
Italian Lentil Soup - Minestra di Lenticchie
Posted by : unknown
Preparation time : 15 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 250 gr approximately (1/2 lb) small dry lentils
- 3 + 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 stick of celery, finely diced
- 100 gr (4 oz) carrots, finely diced
- 2 tablespoons tomato sauce
- water
- 100 gr (1/4 lb) pasta (short ditali or broken spaghetti)
- 2 tablespoons parsley, finely chopped
- salt and freshly grated pepper
Preparation
- Clean the lentils to remove eventual impurities wash in fresh water, and drain.
- In a stockpot put approximately 6 cups of water and the dry lentils. Bring to a boil and cook for about 20-30 minutes. When the lentils are tender but still firm, turn the heat off and reserve them in their water.
- In a saucepan put 3 tablespoons olive oil and turn heat to medium. Add the garlic and saute for a few moments. Add the celery, carrots, and tomatoes, and saute shortly. Stir frequently
- Add the lentils with the water used to cook them, and 2 or 3 cups of more water depending how thick the soup is desired
- Bring to a boil, add salt, and cook for about 10 minutes. Add the pasta and cook for the time indicated by the manufacturer, or taste until firm but not overcooked (al dente).
- Correct salts if necessary, add freshly grated pepper, 2 tablespoons olive oil, parsley, and serve warm.
