Procedure for Lentil Soup

• As I mentioned earlier, to prepare this delicious legume and vegetable soup, you can use either dry lentils or those already pre-cooked in cans.

• If using dry lentils, wash them and place them in a pot with warm water for a couple of hours or even overnight, ensuring the liquid exceeds the legumes by three fingers.

• When the lentils are nice and plump because they’ve absorbed all the water, put them on the stove and cook them over moderate heat, adding more warm water in small amounts so that it barely covers them. Continue like this until fully cooked.

• Peel and chop the onion and carrot. Cut them into pieces along with the washed and dried celery. Also, cut the cherry tomatoes in half.

• Put some oil in a pan and let it warm up. Add the onion, carrot, and celery and let them sauté a bit over medium-low heat, stirring often.

• Now it’s time to add the cherry tomatoes. Let them cook a bit and crush them with a wooden spoon so they can release their juice to flavor and color the soup.

• At this point, add the lentils with their cooking water, adding more water, considering you’ll also add the pasta.

• Add salt and cover with the lid. Let it cook until all the vegetables are well cooked. Meanwhile, proceed to break the spaghetti.

• Throw the pasta into the broth and let it cook for the time indicated on the package, stirring often, then turn off the heat and plate.

• If you like, add a sprinkle of freshly ground pepper and a drizzle of raw extra virgin olive oil.

• Stir again and enjoy your meal!