Tuscan Lentil Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- 200 g tomato (s), chopped (canned or fresh)
- 2 carrot (s)
- 2 leeks
- 50 g celery
- 1 onion (s)
- 1 bunch sage leaves, fresh
- 1 liter water
- 4 tablespoon oil (olive oil)
- 1 bay leaves
Print Recipe
Pin Recipe Instructions
- Chop the onion, carrots, leek and celery into small pieces.
- Sauté the onion in the olive oil. Add the vegetables and fry for a few minutes. Add tomatoes, lentils, bay leaf and sage (tie the sage together so that you can fish it out later). Pour approx. 1 liter of water.
- Let the lid simmer gently for about 1 hour with the lid placed at an angle. Season with salt and pepper.
- As an alternative to the leek, you can also add 2 stalks of white celery.
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