Tuscan lentil soup

Ingredients for 4 servings:

• 250 g lentils
• 200 g chopped tomatoes (canned or fresh)
• 2 carrots
• 2 stalk(s) leeks
• 50 g celery
• 1 onion(s)
• 1 bunch of sage leaves, fresh
• 1 liter of water
• 4 tbsp oil (olive oil)
• 1 bay leaf

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion, carrots, leek, and celery. Sauté the onion in olive oil. Add the vegetables and sauté for a few minutes. Add the tomatoes, lentils, bay leaf, and sage (tie the sage together so it’s easier to fish out later). Pour in about 1 liter of water. Simmer gently for about 1 hour with the lid tilted. Season with salt and pepper. As an alternative to the leek, you can also add 2 stalks of celery.