Zuppa di Lenticchie
Italian lentil soup with carrots, celery, tomato, and a splash of red wine vinegar. Earthy, warming, and very cheap.
Ingredients
- 250 g brown or green lentils
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 400 g canned tomatoes
- 1 L stock
- 1 tbsp red wine vinegar
- Salt, pepper, bay leaf
Method
- Sauté onion, carrot, celery in olive oil 5 minutes. Add garlic and bay leaf, cook 1 minute.
- Add lentils, tomatoes, and stock. Bring to a boil, then simmer 25–30 minutes until lentils are tender.
- Stir in vinegar. Season with salt and pepper. Serve with crusty bread and a drizzle of olive oil.