Italian Lentil Soup
soup · italian · vegetarian · lentil
Ingredients
- 0.25 cup extra virgin olive oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 teaspoon oregano
- 3 ounces tomato paste
- 1 cup crushed tomatoes
- 0.5 pound spinach
- 8 cups water
- 1 pound lentils
- 1 small Parmigiano Reggiano rind (optional)
- Kosher salt to taste
Steps
- Heat large pot on medium-low; add olive oil, carrots, celery, and onion. Cook until soft and translucent (approximately 10 minutes).
- Stir in tomato paste; cook for 5 minutes while stirring frequently.
- Add plum tomatoes, oregano, lentils, Parmigiano Reggiano rind, and water. Bring to boil, then simmer until lentils soften (45-50 minutes).
- Once lentils are tender, remove from heat and incorporate baby spinach.
- Adjust salt and pepper as needed. Serve with olive oil drizzle, grated cheese, and crusty bread.