Italian Lentil Soup

Ingredients

• 1 carrot
• 1 onion
• 1 celery stalk
• 1.5 cups dried green or brown lentils ((300g))
• 1 bay leaf
• ½ cup white wine ((120ml))
• 6.5 cups chicken or vegetable stock ((1.5 litres))
• 1-2 tbsp olive oil
• Salt and pepper (to season)
• fresh parsley (optional garnish)

Steps

1. 1

   First rinse the lentils in cold running water according to packet instructions, set aside.

2. 2

   Roughly chop the carrot, celery and onion and add to a large pot with 1-2 tbsp of olive oil. Saute it slowly on a medium-low heat for around 10 minutes until soft but not browned.

3. 3

   Add the wine and let it simmer until it has reduced by half. Add the lentils (1.5 cups/300g) and stir to coat in the vegetables and wine.

4. 4

   Add the stock (6.5 cups/1.5 litres) and bay leaf and bring to a boil. Turn down to a simmer and simmer it uncovered for 35-40 minutes until the lentils are tender but still have a bite. If the lentils have soaked up too much liquid add more as necessary.

5. 5

   Once cooked, taste the soup and season with salt and pepper. Serve in bowls with a drizzle of olive oil and fresh parsley (optional).