Italian-Style Lentil Soup

Ingredients

• 2 tablespoons olive oil (30 ml)
• 3 garlic cloves, minced (15 g)
• 1 cup diced onion (160 g)
• 1 cup diced celery (120 g)
• 2 cups peeled and diced carrots (250 g)
• 3 cups canned diced tomatoes, prtite diced (720 g)
• Coarse sea salt and freshly ground black pepper to taste
• 1 pound lentils (450 g)
• 2 liters water (8 cups)
• 4 to 6 fresh thyme sprigs
• 3 to 4 pieces of Parmesan cheese rind
• Grated Parmesan cheese (Parmigiano Reggiano to taste)

Instructions

1. 1

   In a pot over medium heat, heat the olive oil and sauté the onion, garlic, and celery for about 5 minutes.

2. 2

   Add the carrots and cook for 5 more minutes.

3. 3

   Add the tomatoes with their juice. Cook over low heat, stirring, for about 10 minutes until the liquid reduces slightly.

4. 4

   Add the water and lentils, turn up the heat, and bring to a boil.

5. 5

   When boiling, add the Parmesan rinds and thyme bouquet. Cover, lower the heat, and cook for 30 minutes, or until the lentils are tender.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve hot with grated Parmesan on top.

8. 8

   This soup tastes even better the next day, when the flavors settle.