Italian Lentil Soup

Name: Italian Lentil Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 3 tablespoons olive oil; 1 onion; 2 celery stalks; 3 carrots; 2 cloves minced garlic; Kosher salt and freshly ground black pepper to taste; 12 ounces lentils; 1 teaspoon dried oregano; 2 bay leaves; 1 (15 ounce) can Crushed Tomatoes with basil; 1 can water; fresh parsley; crusty rolls

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

60 minutes

A hearty and delicious soup perfect for cooler weather. This soup is great served alongside a salad, sandwich or just simple crusty bread. The best comfort food that you will cook on repeat. @uncomplicatedchef @thefeedfeed

Ingredients

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3 tablespoons olive oil
1 onion, chopped
2 celery stalks, diced
3 carrots, small peeled and diced
2 cloves minced garlic
Kosher salt and freshly ground black pepper to taste
12 ounces lentils, brown, rinsed well
1 teaspoon dried oregano
2 bay leaves
1 (15 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 can water, using Tuttorosso can
fresh parsley, for garnish
crusty rolls, or bread, optional

Instructions

Over medium heat, add olive oil to a large Dutch oven.
Add onion, celery, carrots and garlic. Season with salt and pepper and sauté until translucent, about 10-12 minutes.
Stir in lentils, oregano and bay leaves, followed by the Tuttorosso Crushed Tomatoes with Basil. Fill the tomato can with water and pour into the pan to cover the lentils.
Bring to a boil then reduce heat to a low simmer. Simmer for 1 hour. (Note: check often as lentils do absorb liquids, add water if needed).
Ladle soup into bowls garnished with fresh parsley. Serve with crusty rolls or bread.

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Italian Lentil Soup

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