Lentil Soup with Tomatoes

A classic rustic Italian soup flavoured with rosemary.
  • 1 cup dried green or brown lentils
  • 3 tbsp extra virgin olive oil
  • 3 strips bacon, diced
  • 1 onion, finely chopped
  • 2 bay leaves
  • 1 14oz can plum tomatoes
  • 8 cups vegetable stock
  • salt and fresh ground black pepper

Place the lentils in a bowl and cover with cold water. Let soak for two hours. Rinse and drain well.

Heat the oil in a large saucepan. Add the bacon and cook for about three minutes, then stir in the onion and cook for five minutes more, until softened. Stir in the celery, carrots, rosemary, bay leaves and lentils. Toss gently until thoroughly coated in the oil.

Pour in the tomatoes and stock and bring to a boil. Lower the heat, half cover the pan, and simmer for about one hour or until the lentils are perfectly tender.

Remove the bay leaves and add salt and pepper to taste. Serve with crusty bread.

  • Yields: 4 servings
  • Preparation Time: 1 1/2 hours
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