White lentil soup, a perfect base to prepare lentils, to which you can add the ingredients you prefer.
Lentils are truly versatile and perfect for many recipes, one of my favorite legumes.
Lentils are an annual plant, and the fruits are round and flat legumes.
In some cases, we find them hulled, and there are different types divided by color (green, red, black, yellow, and brown) and size (small, medium, and large).
They are cultivated all over the world.
Below I leave you some of my favorite recipes with lentils.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz lentils
- 1 carrot
- 1 stalk celery
- Half onion
- 3 tbsps extra virgin olive oil
- 2 leaves bay leaf
- 6 cups water
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Wooden spoon
Steps
To make the White Lentil Soup, prepare the sauté by cleaning celery, carrot, and onion and chopping them with a knife into small cubes.
Sauté in the extra virgin olive oil.
Add the lentils and toast them for a minute, stirring.
Cover them completely with water and add salt to taste.
Add the bay leaves.
Stir and cook for the time indicated on the package.
Slowly, the water will be absorbed.
Check the cooking and, if necessary, add a little hot water at a time until you get the desired consistency.
Serve it hot accompanied by croutons if desired.
FAQ (Questions and Answers)
Can I add tomato?
Just add a tablespoon of tomato paste to get a slightly more colorful and tasty soup.
