John Myers
Italian Lentil Soup
The perfect italian lentil soup recipe with a picture and simple step-by-step instructions.
- 100 g Bacon
- 2 piece Onion, about 80 gr.
- 1 Bit Garlic
- 2 piece Celeriac
- 5 piece Dried tomatoes
- Olive oil
- 800 ml Vegetable broth
- 200 g Lenses
- 200 g Parsley leaves
- Salt
- Black pepper from the mill
- 100 g Pasta Conchiglie
- 100 g Mint fresh
- Peel the onion and the garlic and chop them into small cubes. Cut the bacon into small cubes. Remove the coarse threads from the celery and then cut into small pieces. Heat the vegetable stock. Cut the dried tomatoes into small pieces. Pluck the leaves from the parsley and cut into small pieces.
- Heat the olive oil and fry the bacon cross-wise, add the diced vegetables and let everything simmer briefly.
- Pour the hot vegetable stock and add the lentils and parsley. Season a little with pepper. Simmer on low heat until the lentils are soft (takes about 25 minutes, depending on the type of lentils). Depending on how long the pasta takes, add it to the broth accordingly so that the lentils and pasta are cooked at the same time. When the pasta is done, season again with salt & pepper.
- In the meantime, rinse the fresh mint with cold water, pat dry and finely chop.
- Put the finished soup in a soup cup, sprinkle with the fresh mint and now ….. enjoy your meal …..
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