Finely chop the onion, carrot, and celery stick.
Sauté the chopped vegetables in a little oil in a large pot.
Add the tomato purée and stir for a couple of minutes.
Add the dry lentils and cover with water until they are well covered.
Bring to a boil, then reduce the heat and let cook for about 30 minutes, or until the lentils are tender.
Season with salt and pepper to taste.
Serve the soup with a drizzle of raw oil and croutons.
Large pot
Knife
Cutting board
Italy, Puglia
| Energy (kcal) | 137.52 |
| Carbohydrates (g) | 21.49 |
| of which Sugars (g) | 3.81 |
| Fat (g) | 0.96 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 9.32 |
| Fiber (g) | 5.61 |
| Sale (g) | 0.02 |
