Italian lentil soup

    (1)
    12 hours 50 min

    A simple, vegetarian red lentil soup that's seasoned with fresh rosemary and parsley and is perfect for serving on a cold, winter evening.


    3 people made this

    Ingredients
    Serves: 4 

    • 250g of red lentils
    • extra virgin olive oil, as needed
    • 1 tablespoon of butter
    • 1 large onion, finely chopped
    • 1 tablespoon of plain flour
    • 1 tablespoon freshly chopped parsley
    • 1 tablespoon freshly chopped rosemary
    • salt and pepper, to taste

    Method
    Prep:10min  ›  Cook:40min  ›  Extra time:12hr soaking  ›  Ready in:12hr50min 

    1. Soak lentils in cold water overnight.
    2. Drain and rinse lentils. Place in a pot and cover with cold water; bring to the boil and simmer for 30 minutes.
    3. Heat oil and butter in a saucepan. Add chopped onion; cook and stir until onion has turned golden brown and softened. Stir in flour, parsley and rosemary.
    4. Add onion and herb mixture to lentils in pot; continue to simmer soup until lentils are soft and broken down. Season to taste with salt and pepper. Serve with a little butter on top.

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