Italian Lentil Soup
10 minutes
Prep Time
1 hour
Cook Time
6
Servings
A hearty and delicious soup perfect for cooler weather. This soup is great served alongside a salad, sandwich or just simple crusty bread. The best comfort food that you will cook on repeat. @uncomplicatedchef @thefeedfeed
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, diced
- 3 carrots, small peeled and diced
- 2 cloves minced garlic
- Kosher salt and freshly ground black pepper to taste
- 12 ounces lentils, brown, rinsed well
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 (15 ounce) can Tuttorosso® Crushed Tomatoes with basil
- 1 can water, using Tuttorosso can
- fresh parsley, for garnish
- crusty rolls, or bread, optional
Instructions
Step one
Over medium heat, add olive oil to a large Dutch oven.
Step two
Add onion, celery, carrots and garlic. Season with salt and pepper and sauté until translucent, about 10-12 minutes.
Step three
Stir in lentils, oregano and bay leaves, followed by the Tuttorosso Crushed Tomatoes with Basil. Fill the tomato can with water and pour into the pan to cover the lentils.
Step four
Bring to a boil then reduce heat to a low simmer. Simmer for 1 hour. (Note: check often as lentils do absorb liquids, add water if needed).
Step five
Ladle soup into bowls garnished with fresh parsley. Serve with crusty rolls or bread.
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