‘Do not be afraid of simplicity’
This is a lentil soup that is made by Italian’s on New Year’s Day, but I have made it a staple in our household. It is simple to make but packed with flavour. This is because you put all the ingredients into one pot and make a vegetable stock at the same time as the lentils are cooking. The whole dish takes less than 30 minutes and is delicious and satiating.
I serve it with bread for Mr. B who likes the lentils not the broth, but for me this is the best bit. The quiet simplicity of a vegetable stock made of the humble mirepoix.
Ingredients
- 1lb dry lentils*
- 4 cloves garlic, crushed
- 1 medium white onion, diced
- 2 stalks of celery, diced
- 2 carrots, diced
- 4 bay leaves
- 2 tsp. salt
- 2 tsp. pepper
Method
- Soak the lentils overnight. Rinse and drain in the morning
- Add the lentils to a large pot and fill with water, 2 inches above the lentils
- Add all the other ingredients
- Heat to a rolling boil, let boil for 5 minutes and skim off any foam
- Cover and cook until the lentils are soft, another 15-20 minutes
- Serve with a drizzle of EVOO
Notes:
- You can serve with ghee if not vegan
- You can you any lentil that holds its shape, e.g. green/brown/beluga
