Minestra di Lenticchie (Italian Lentil Soup)

🛒 Ingredients

• Green or Brown Lentils (dry) 40 g · 141 kcal
• Carrot 30 g · 12 kcal
• Celery Stalk 30 g · 5 kcal
• Yellow Onion 30 g · 12 kcal
• Garlic Clove 3 g · 4 kcal
• Canned Crushed Tomatoes 70 g · 14 kcal
• Vegetable Broth 100 g · 5 kcal
• Olive Oil 8 g · 71 kcal
• Fresh Rosemary or Bay Leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the lentils thoroughly under cold water; set aside. Finely dice the carrot, celery, and onion, and mince the garlic for the soffritto base.
2. Heat the olive oil in a small pot over medium heat, then sauté the diced vegetables and garlic until softened and fragrant, about 5-7 minutes.
3. Stir in the crushed tomatoes, rinsed lentils, and vegetable broth, along with fresh rosemary or a bay leaf if using.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender, adding more broth or water if needed.
5. Season with salt and pepper to taste, remove any whole rosemary sprigs or bay leaf, then serve hot, perhaps with a drizzle of olive oil.