LENTIL SOUP

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Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Cuisine Mediterranean
Servings 2

Equipment

  • 1 Pot

Ingredients
  

100 grams lentils

1 carrot

1 potato

½ onion

1 green bell pepper

2 tomatos

1 clove

1 pinch of salt

2 black pepper corns

600 milliliters of Water 2½ cups

2 tablespoons of olive oil

1 clove of garlic

1 bay leaf

1 zucchini

1 stalk of celery

Instructions
 

We gather all the ingredients to prepare the lentil soup and cut in slices the zucchini and the celery.

    In a saucepan, fry the onion with the pepper and add the whole peeled garlic. Let cook for five minutes over low heat.

      Next, we put clove, salt and black peppercorns. Add the grated tomato and cook for four minutes.

        We put the sofrito in the blender (except the garlic that we can throw it) and puree the mixture with a little water or chicken broth.

          Now we add the puree to the a pot, add the lentils. We mix it well so that all the flavors are integrated. Cook for four minutes over low heat and cover the pot with water or chicken broth We slow boil and cook until the lentils are tender.

            Serve hot or warm accompanied by bread or clean and sliced radishes

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