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
Tuscan Lentil Soup
Tuscan Lentil Soup

Instructions

  1. Chop the onion, carrots, leek and celery into small pieces.
  2. 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.
  3. Let the lid simmer gently for about 1 hour with the lid placed at an angle. Season with salt and pepper.
  4. As an alternative to the leek, you can also add 2 stalks of white celery.

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