Minestra di lenticchie

Ingredients

• dried lentils70g
• carrot50g
• celery stalk40g
• onion40g
• olive oil15ml
• vegetable broth500ml
• salt1g
• black pepperTo taste
• fresh parsleyAs needed

Instructions

1. 1

   Step 1

   Rinse 70g of dried lentils thoroughly under cold water.

2. 2

   Step 2

   Chop 50g of carrot, 40g of celery stalk, and 40g of onion finely.

3. 3

   Step 3

   Heat 1 tablespoon (15ml) of olive oil in a pot over medium heat and sauté the chopped vegetables until softened, about 5 minutes.

4. 4

   Step 4

   Add the rinsed lentils to the pot along with 500ml of vegetable broth and bring to a boil.

5. 5

   Step 5

   Reduce heat to low and simmer uncovered for 30 minutes or until lentils are tender.

6. 6

   Step 6

   Season with salt (about 1g) and freshly ground black pepper to taste.

7. 7

   Step 7

   Optional: blend half the soup for a creamier texture, then mix back with the rest.

8. 8

   Step 8

   Serve hot, garnished with a small drizzle of olive oil and fresh parsley if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Minestra di lenticchie can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.