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Italian Style Lentil Soup

Every friday evening, we had either Pasta e Fagioli or some form of lentil soup for dinner. I hated it, but it has become my favorite of all soups! Hope you agree.

1 teaspoon avocado or olive oil
3 cloves fresh garlic, crushed
1/2 red onion, diced
Sea salt
1 stalk celery, diced
1 medium carrot, diced
1 cup canned diced tomatoes
1 cup green or brown lentils, rinsed very well
1 bay leaf
4 cups spring or filtered water
2 to 3 sprigs flat leaf parsley, finely minced, for garnish

Heat oil in a medium pot over medium heat. Add garlic, onion and a pinch of salt and saute until translucent, about 3 minutes. Stir in celery and a pinch of salt and saute for 1 minute. Stir in carrot and a pinch of salt and saute for 1 minute. Add tomatoes, lentils, bay leaf and water and bring to a boil. Cover and reduce heat to low. Cook until lentils are quite creamy, about 45 minutes. Season with about 1 teaspoon salt and simmer for 5 to 7 minutes more. Remove and discard bay leaf. Serve garnished with parsley.

Makes 4-5 servings.


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