Lentil soup is a simple and tasty first course, a dish of peasant cuisine. The soup with lentils is prepared with very few ingredients and is delicious even in warm weather when eaten cold or at room temperature. The lentil soup is creamy also thanks to the potatoes and, if you wish, you can blend everything to obtain a lentil velouté. If you also love lentils, you must not miss other RECIPES WITH LENTILS. Now let’s see how to make the lentil soup and if you try it let me know. Barbara
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups dry lentils
- 2 potatoes
- 5/8 cup onion
- 1 carrot
- 4 1/4 cups water
- to taste salt
- to taste extra virgin olive oil
- 1 leaf bay leaf
How to make Lentil Soup
Let’s start preparing the Lentil Soup: peel the potatoes and cut them into cubes, clean the onion and slice it finely, also clean the carrot and cut it into cubes.
Put the potatoes, onion and carrot pieces into the pot, add the dry lentils, the bay leaf, the water and a pinch of salt, mix everything well and place over the heat.
When it starts to boil, cook for 30 minutes, stirring occasionally; then check the degree of doneness you prefer, adjust the salt and add some extra virgin olive oil.
Serve the lentil soup hot or at room temperature.
How to store the lentil soup
Store it in the refrigerator for 2 days.
