Nonna’s Italian Lentil Soup

Serves 4 

Ingredients 

500g small red lentils, soaked overnight and rinsed well

2 tbsp extra virgin olive oil

1 small onion, finely diced 

1 garlic clove, finely chopped

2 small carrots, finely diced

Pinch of salt 

400g tinned tomatoes

1L water or chicken stock 

A handful of chopped fresh basil

Method

1. After soaking the lentils overnight, drain and rinse them well, then set aside.

2. Heat olive oil in a large pot over medium heat. Add the onion, garlic and carrots and sauté for 6-8 minutes, or until they begin to soften. Season with  a pinch of salt. 

3. Add the drained lentils to the pot, tossing them with the sautéed vegetables. Cook for a few minutes to lightly toast the lentils.

4. Stir in the tinned tomatoes, breaking them up with a spoon if needed. Cook for 2-3 minutes, or until the mixture reaches a gentle boil. Add the water (or chicken stock) and basil. Cover and reduce the heat to low, cooking for 1-1.5 hours, stirring occasionally, until the lentils are tender.

5. Serve on its own or with pastina, rice, or crusty bread, and finish with an extra drizzle of olive oil.